Frisee Salad With Poached Eggs

The ultimate issue in question is the authority of the Bible over our lives. Who is in charge? Who gets the final word? And the way that men (even saved but sinful men) avoid God’s authority is through autonomy: a self-determination that pursues self-sufficiency producing self-rule. It may not be an “intentional” self-determination – indeed we may be unthinkingly swept along by the influences of our culture – but the outcome is the same: a self-sufficiency (in place of God’s sufficiency through His Word) that results in self-rule.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	French	February 19	1	Servings

INGREDIENTS

4	T	Olive oil
		Ten, 1-inch-thick
		slices French or
		Italian bread
1/2	lb	Salt pork, diced
2		Shallots, sliced thin
3	T	White-wine vinegar
1	T	Chopped fresh tarragon
		leaves or 1 crumbled
		teaspoon dried
2		Garlic cloves, minced
2	t	Distilled white vinegar
6		Eggs
2		Heads frisee*, French curly
		endive torn into
		pieces about 12
		cups

INSTRUCTIONS

available at specialty produce markets  Preheat oven to 350F.  Spread 3
tablespoons of oil with a brush on both sides of bread and  season with
salt and pepper. Cut each slice into cubes and bake  croutons on a
baking sheet in middle of oven until golden brown,  about 10 minutes.
In a saucepan boil salt pork in cold water to cover for 2 minutes and
drain in a colander. Rinse salt pork under cold water and pat dry  with
paper towels. Heat remaining 1 tablespoon oil in a skillet over
moderate heat and in it cook salt pork, stirring frequently, until
browned. Remove salt pork with a slotted spoon and drain on paper
towels.  Pour 1/2 cup fat from skillet into a small bowl and whisk in
shallots,  white-wine vinegar, tarragon, garlic, and salt and pepper to
taste  until dressing is combined well.  Fill a wide skillet with 2
inches water and add distilled vinegar.  Bring liquid to a rolling boil
over high heat and reduce heat to a  bare simmer. Poach eggs, 3 at a
time, by breaking each one into a  saucer and sliding it into the
water. As each egg goes in, push white  back immediately toward yolk
with a large slotted spoon, moving egg  gently, and simmer 3 minutes.
Drain eggs separately in slotted spoon,  blot carefully with paper
towels, and trim ragged edges of whites.  In a large bowl toss together
frisee, dressing, salt pork, and  croutons. Divide salad among 6 plates
and top with poached eggs.  Serves 6.  Gourmet February 1994  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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