INGREDIENTS

INSTRUCTIONS

Melt the butter in a saut pan over medium heat until sizzling. Add the
potatoes and cook until golden brown in color and cooked through.
Drain on paper towels and sprinkle with salt while still hot and set
aside. Cook the bacon until browned and crispy. Drain, discarding the
fat and set aside. Cut away any outer dark green leaves of the  frisee.
Slice off one inch from the bottom of each head and discard.  The
remaining leaves should be pale green or white in color. Fill a  sink
with cold water. Separate the leaves and place in cold water to  soak.
Swish them around to release any sand. Spin dry or dry on  towels. To
assemble the salad bring a small pan of water with the  white vinegar
to a rolling boil. Carefully break open each egg and  drop one at a
time into the rolling boil at the center of the pan.  Reduce the heat
and poach the eggs until the whites have set but the  yolks are still
liquid, about three minutes. Meanwhile whisk together  the vinaigrette
ingredients. Toss the frisee with enough vinaigrette  to lightly coat.
Reserve the remaining vinaigrette for another use.  Reheat the potatoes
and bacon if necessary and spoon over the salad.  Using a skimmer,
remove one poached egg at a time from the water, let  drain for a few
seconds then place in the center of the salad. Serve  immediately.
George Perrier is a chef at Philadelphia's Le Bec-Fin.  © 1997 George
Perrier  © 1997 Lifetime Entertainment Services. All rights reserved.
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