Category: Salads

Serves: 4

Ingredients

• 4 (1-ounce) slices wheat free bread, cut into ½-inch cubes
• 6 slices turkey bacon, cut crosswise into ½-inch thick pieces
• 1/3 cup white wine vinegar
• 1 tablespoon chopped fresh tarragon
• 3 tablespoons olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 head frisée, torn (about 8 ounces)
• 1 tablespoon white vinegar
• 4 large eggs
• Cracked black pepper (optional)

Directions

1. Preheat over to 400 degrees.
2. Arrange bread in a single layer on a baking sheet; bake at 400 degrees for 20 minutes or until toasted, turning once. Cool.
3. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings; set bacon aside. Combine 1 tablespoon drippings, white wine vinegar, and next 4 ingredients (through ground pepper) in a large bowl, stirring with a whisk. Add croutons, bacon, and frisée, tossing to coat. Place 2 cups salad mixture on each of 4 plates.
4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. 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. Sprinkle with cracked pepper, if desired.

Nutrition Facts

Calories 344, Fat 23.5g, Protein 14.5g, Carbohydrates 18g, Fiber 2.3g, Cholesterol 227mg, Iron 2.4mg, Sodium 765mg, Calcium 101mg