Ingredients

　　Poach 6 eggs (page 67). Cut a 2-inch square of slab bacon into lardons (see page 60), brown lightly in a frying pan, and drain, leaving 1/2 tablespoon bacon fat in the pan. Make your vinaigrette right in the frying pan, including the bacon fat as part of the dressing. Toss the curly endive with the dressing, and top each serving with the bacon lardons and a poached egg. Garnish with a sprinkling of chopped parsley.

　　Julia's Kitchen WisdomKnopf