Salad of Frisee and Poached Egg

I made this in a French cooking class a while back. I wanted something a little bit French to go with The Great Crepe Experiment.

Salad of Frisee with Poached Egg, Lardons, and Sherry Vinagrette

2 bunches frisee
4 eggs
1 lb apple wood smoked bakon
1 cup sherry vinegar
2 cups olive oil
1 teaspoon chopped garlic
1 teaspoon diced shallot
1 teaspoon chopped fresh thyme
1 teaspoon sugar
salt & pepper to taste

Pour the vinegar into a small mixing bowl. Slowly whisk in the olive oil. Add the shallots, garlic, sugar, and thyme. Season with salt and pepper. Set aside.

Slice or chop the bacon into small pieces, saute, until crisp, and set aside.

Add some white vinegar and salt to a pot of water (The vinegar and salt makes the proteins in the egg denature fatser and as a result it will set up faster) and bring to a boil. Add the eggs, poaching fo about 4 minutes or until the yolk has the desired consistency.

Tear or chop the Frisee lettuce into bite-sized pieces. Toss with the dressing, bacon, salt, and pepper. Place a portion on each plate. Top with a poached egg.

For poaching eggs, I have been using these little silicon cups with great results: