French Frisée Salad with Bacon and Poached Eggs

Directions

1. 1
   Preheat oven to 40
2. 2
   Arrange bread in a single layer on a baking sheet; bake at 400 for 20 minutes or until toasted, turning once. Cool.
3. 3
   Cook bacon in a large skillet over medium heat until crisp, stirring occasionally.
4. 4
   Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside.
5. 5
   Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk.
6. 6
   Add croutons, bacon, and frise, tossing to coat.
7. 7
   Place 2 cups salad mixture on each of 4 plates.
8. 8
   Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer.
9. 9
   Add white vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; top each serving with 1 poached egg.
10. 10
    Sprinkle with cracked pepper, if desired.