Frisee salad with poached egg and mustard vinaigrette

To poach an egg

1. Pour some water into a shallow pan with a splash of vinegar. Simmer slowly. When you see a slight bubbling, stir the water to create movement in the pan.
2. Gently crack your egg into the pan, and keep stirring slowly so it doesn’t stick to the bottom.
3. Cook for 6 min, then fish out the egg and rest it on a paper towel.
4. Start the salad dressing by combining mustard, salt, pepper and one tablespoon of vinegar in a bowl. Whisk until smooth, adding olive oil slowly so it emulsifies. Add as much olive oil as you want.
5. The real recipe calls for bacon but this is optional. If you wish to add bacon, chop into fine pieces, sauté it in a pan then mix it into the vinaigrette.
6. When you are ready to serve, toss salad in dressing then top the salad with your poached eggs.