Name: Frisée Salad With Bacon Vinaigrette
Yield: 2 servings
Ingredients: ¼ baguette; 6 oz. thick-cut bacon (about 6 slices); 1 large shallot; ½ small bunch chives; 8 cups frisée (about 1 large head); 3 Tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; ¼ cup red wine vinegar, plus more; 1 Tbsp. honey; 2 large eggs

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Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence—even if it's the first time—and yield runny yolks surrounded my firm but not bouncy whites. Perch one atop a French bistro-style salad and magic happens: The yolks mingle with the bacon vinaigrette (that's right—we're using bacon renderings as the fatty element of the salad dressing) to create a rich sauce that coats the lettuce and the crunchy-soft croutons. We're calling for 1 poached egg per salad in this recipe, but if you’re really hungry and want to make a more filling meal of it, go ahead and poach 2 eggs per person. The method is the same.