Frisée Salad With Poached Egg

Directions

1. Place a medium pan or skillet over medium heat and allow the burner to warm. Add each slice of bacon to the skillet — leaving room between each piece — and cook for roughly 7 to 8 minutes, flipping occasionally. Once you achieve the desired level of crispiness, transfer the bacon from the pan to a plate lined with napkins or paper towels to absorb any excess grease. Set aside.
2. Use the excess grease in the pan to fry your onions. Add the onions to the pan over medium heat and cook for roughly 7 to 8 minutes, or until slightly brown. Let the onions cool before transferring them to a mixing bowl. Stir in the mustard, olive oil, salt and pepper. Whisk thoroughly.
3. Place a separate pot or saucepan over medium heat. Add 2 to 3 cups of water to the pan and bring the water to a boil. Once the water beings to bubble, add white wine vinegar to the pot and stir. Carefully crack each egg into the water one at a time and use a fork or spoon to separate any eggs that begin to mix.
4. Allow the eggs to cook for roughly 3 to 4 minutes. Once the egg whites are cooked but the center is still slightly runny, carefully remove each egg with a spoon or ladle and transfer the eggs to a plate lined with napkins or paper towels. Drain the excess water and set aside.
5. Rinse and dry the frisée and arugula. Divide the salad into four separate serving bowls. Add one poached egg to each and top them off with crumbled pieces of bacon. Carefully pour the mustard mixture on top for added flavor and serve immediately.

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