Preparation Steps

• Gather the tools and ingredients for the recipe.
• Place a small pot of water over medium-high heat for the poached eggs. Add the vinegar and let it come to a boil while you are making all the other items. If you have experience making poached eggs, use a larger pot to cook more than 1 at a time. If you have not made them before, start with a small pot. It is much easier.
• Next, wash the lettuce in cold water and either spin it dry with a salad spinner, or pat dry with paper towels or a clean dish towel. When dry, tear it into bite-sized pieces with your hands. Set aside.

Cooking Instructions

For the Bacon Croutons

• Use a heavy-bottomed pan (preferably cast iron) and heat over medium-high heat. Add the bacon pieces so the broad side is flat against the bottom. When the fat starts to render, lower the heat to medium-low. Continue to cook for about 20 minutes, then use tongs to flip the bacon pieces over and cook for another 15 to 20 minutes. If you have thinner bacon, the cooking time should be reduced.
• Use the tongs to remove the crispy bacon bits to a bowl. Leave the fat in the pan.

Making the Bacon Fat Dressing

• In a small sauté pan, make the gastrique by adding the vinegar and either the honey or brown sugar. Turn the heat to high. Mix well and continue to mix until the vinegar has reduced by about half. Turn the heat to low.
• Add the mustard and mix well.
• Add in about ½ cup of the liquid bacon fat. Turn the heat to medium and mix the bacon vinaigrette well. Allow to thicken to your desired consistency. Turn off the heat and make some poached eggs!

Making the Poached Eggs

• The water should be nice and hot by now. We are looking for a lazy boil, not a rolling boil. If your water is going crazy, reduce the heat and allow it to calm down. Then, using your slotted spoon, make a slight current in the water with a clockwise motion. Just slight- it should not be crazy. Crack the egg right into the center of the pot. You will see all the wisps rotate around the egg. This is why we created a slight current.
• Allow to cook for 2 minutes for a really runny egg. For a more firm egg, go 2 and a half minutes, or for an even more firm egg, go to 3 minutes. Remove with a slotted spoon and place on a paper towel. Cover with tented foil.
• Cook the remaining eggs in the same manner.

Bringing it all together

• Add enough dressing to the bottom of a large bowl. Toss in the lettuce and coat using some tongs.
• Place the cooked bacon croutons evenly on the bottom of 4 plates. Top with the dressed frisée and poached egg.
• Serve immediately and enjoy.