Poached Egg with Curly Endive Salad

1. Prepare Curly Endive

Start by preparing the curly endive. Remove and discard the outer leaves. Separate the inner leaves, giving them a good wash before drying them thoroughly.

2. Cook Bacon and Reserve Fat

Next, take the bacon slices and cut them into pieces. Cook the bacon in a small heavy pan with a touch of olive oil until they are brown and flavorful but not too crispy. Once done, set the bacon aside, reserving the bacon fat for later.

3. Make Vinaigrette

To create the vinaigrette, combine the red wine vinegar, Dijon mustard, salt, pepper, crushed garlic, olive oil, and the reserved bacon fat in a bowl. Whisk these ingredients together until you have a smooth and slightly thickened dressing.

4. Poach Eggs

For the poached eggs, heat the water in a heavy saucepan and add a bit of red wine vinegar. Crack each egg into a small cup before gently sliding them into the simmering water. Allow them to poach for about 3½ to 4 minutes.

5. Warm Vinaigrette and Add Bacon

Warm the prepared vinaigrette by placing the bowl in a larger bowl of hot water, then stir in the cooked bacon. This step ensures the dressing is ready to gently wilt the endive, creating a warm salad base.

6. Toss Salad and Serve

Toss the dried endive leaves in the warmed vinaigrette until they are evenly coated. To serve, plate the dressed endive salad and gently place a poached egg on top of each portion. Finish with a sprinkle of freshly ground black pepper over the egg.