Method

• Ensure the frisee lettuce is washed well and drained, set aside
• Make the croutons by melting the butter and oil together in a frying pan over medium-high heat until butter foams, then cook bread in batches, turning once until golden (1-2 minutes)
• Remove and drain on kitchen paper, when cool enough to handle break into large pieces
• Place into a large bowl with the frisee, parsley and chives
• Set aside
• Bring a medium size pot ½ full with water to a gentle simmer, add a splash of vinegar and a pinch of salt
• W e will be poaching the eggs in this later
• Meanwhile, heat 20 ml oil in a frying pan over medium-high heat, add bacon and garlic, sauté until crisp (3-4 minutes)
• Transfer with a slotted spoon to frisee mixture (discard garlic)
• Break the eggs into four cups or ramekins, pour into the gently boiling water, and poach to your liking (3-4 minutes for soft yolks)
• Add remaining oil and vinegar to the fry-pan that you cooked the bacon in, mix to combine, season to taste and remove from heat
• Drizzle this sauce over the salad, toss lightly to combine, divide among serving plates and serve topped with a poached egg