From: Chef/owner Stephanie Pearl-Kimmell, Marchè, Eugene, Oregon. Yield: 4 servings. 8 slices good quality smoked bacon, cut crosswise into 1/4" strips 1 medium red onion 1 cup croutons 1/2 cup red wine vinaigrette (recipe follows) 4 large eggs, poached using your preferred method 1/2 pound frisèe (small leaves of curly endive), washed and dried To make bacon: Sautè in heavy skillet over medium-low heat to render fat. When crisp, remove with slotted spoon and set aside to drain on paper ...
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