Instructions

Lettuce

1. Cut well washed lettuce into bite sized pieces, leaving only the woody core when finished.
2. Place into salad bowl and put in refrigerator to keep frise' well chilled.

Bacon

1. On microwaveable plate fold up paper towels several layers thick. This will serve as a base to cook your bacon on.
2. Place bacon side by side onto paper towels.
3. Cover top of bacon with one last paper towel.
4. Microwave on high until bacon is very crisp. **See cooking note 1""
5. Let cool, then crumble bacon into bite sized pieces.

Smoky Croutons

1. Heat skillet until hot, then add butter and olive oil.
2. Once butter has melted swirl mixture to coat the entire bottom of pan
3. Add bread pieces and toss to coat.
4. Once croutons are all coated sprinkle with paprika, continuing to toss or stir with wooden spoon.
5. Cook croutons until cooked to a crunchy bite. (about 15 mins)
6. Add parsley, salt and pepper to taste before removing from pan.
7. Let cool on a paper towel for at least 5 minutes.
8. These can be made up to a day ahead and stored in an air tight container.

Basic Vinaigrette

1. In a small bowl mix mustard, vinegar and spices thoroughly. (I use a liquid measuring cup so that its easy to blend.
2. Then slowly add olive oil while stirring rapidly with a fork until well blended.

Poached eggs

1. Bring a rounded edge pan to a slow simmer. (1-2 bubbles coming to the surface, not a rolling boil.)**See Note #2
2. Take a slotted spoon and swirl the water right before dropping 2 eggs into pan.**See note #3
3. Gently stir water a few times to make sure eggs do not stick to the bottom.
4. Cook for 3 minutes, then remove with a slotted spoon to eliminate any excess water with eggs.**See note #4
5. Cook eggs in batches until complete.

Salad

1. Toss salad with crumbled bacon, croutons and vinaigrette and place on individual serving plates.
2. Place poached eggs atop salad.
3. Season generously with pepper before serving.