Frisee Salad with Poached Eggs
| Yield: | 1 servings |
| Categories: |
| 4 | tb | Olive oil |
| Ten; (1-inch-thick) | ||
| ; slices French or | ||
| ; Italian bread | ||
| 1/2 | lb | Salt pork; diced |
| 2 | Shallots; sliced thin | |
| 3 | tb | White-wine vinegar |
| 1 | tb | Chopped fresh tarragon leaves or 1; crumbled |
| ; teaspoon dried | ||
| 2 | Garlic cloves; minced | |
| 2 | ts | Distilled white vinegar |
| 6 | lg | Eggs |
| 2 | Heads frisee*; (French curly | |
| ; endive), torn into | ||
| ; pieces (about 12 | ||
| ; cups) |
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