Salade Lyonnaise (Warm Bacon and Egg Salad)

• 4 slices White bread, slightly stale if possible
• 1 tbsp Extra virgin olive oil
• 160 g Bacon, thick-cut
• 1 medium Shallot
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• ½ tsp Black pepper, freshly ground
• 1 head Curly endive, crisp and fresh
• 2 Egg, very fresh

1. Tear the white bread into rough bite-size pieces. Warm the extra virgin olive oil in a large frying pan over medium heat, add the bread and toast for 4 to 6 minutes, turning, until golden. Tip onto a plate and set aside.
2. Cut the bacon into lardons. Return the pan to medium heat, add the bacon and cook for 6 to 8 minutes until crisp and the fat has rendered. Lift the bacon out with a slotted spoon, leaving the fat in the pan.
3. Finely chop the shallot. Add it to the bacon fat and cook for 1 to 2 minutes until softened but not browned. Take the pan off the heat and whisk in the Dijon mustard, red wine vinegar and black pepper to make a warm vinaigrette.
4. Trim the curly endive, then wash and dry it well. Put the leaves in a mixing bowl, add the warm vinaigrette and toss until the leaves are lightly wilted and glossy. Fold through the crisp bacon and half the toasted bread.
5. Bring a saucepan of water to a gentle simmer. Crack the eggs into two small cups, then slide them into the water and poach for 3 to 4 minutes until the whites are set and the yolks are still soft. Lift out with a slotted spoon and drain briefly.
6. Divide the salad between two plates and top each with a poached egg. Scatter over the remaining toasted bread and serve straight away while warm.

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