Easy Poached Egg Salad

Directions

1. 1
   Wash and dry lettuce and frisee, then tear into large pieces and arrange on two plates.
2. 2
   In a skillet, fry bacon until crisp and set aside to drain on paper towels.
3. 3
   Fill a large pot with at least 6 inches of water and add a teaspoon of vinegar or lemon juice
4. 4
   Bring the water to a full boil, then turn the heat down so that the water is only slightly boiling.
5. 5
   Crack the eggs into two shallow bowls or ramekins and then slowly slide them into the water and cook for about 4-5 minutes.
6. 6
   Gently remove the eggs using a slotted spoon, allowing the water to drain through the spoon, and place on on top of each salad.
7. 7
   Roughly chop bacon and sprinkle over salad.
8. 8
   Drizzle with vinaigrette and serve.