Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes 4 servings

　　1 teaspoon Dijon mustard

　　1/4 teaspoon salt

　　2 tablespoons minced shallots

　　1 tablespoon finely chopped fresh flat-leaf parsley

　　5 1/2 teaspoons red-wine vinegar

　　4 tablespoons extra-virgin olive oil

　　6 oz sliced Canadian bacon, cut into 1- by 1/4-inch pieces

　　1/2 teaspoon black pepper

　　4 large eggs

　　6 cups torn frisée

　　

Step 1

Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.

　　

Step 2

Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.

　　

Step 3

Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.

　　

Step 4

Toss frisée with dressing. Serve topped with bacon and eggs.

　　Cooks' note:

　　The egg yolks are not fully cooked, which may be of concern if salmonella is a problem in your area.