Ingredients
4cupswhite bread,½ inch cubes, good quality
6tbspolive oil
salt and fresh ground black pepper
½lbbacon,sliced
2small curly endive heads,(about 1½ lbs in all)
3tbspred wine vinegar,or white wine vinegar, plus an additional 1 tbsp
4eggs
1garlic clove
½tspdried thyme
Preparation
Put a large frying pan over moderate heat.
Toss the bread cubes with 2 tablespoons of oil and ¼ teaspoon each of salt and pepper.
Put them in the pan and cook, stirring frequently, for about 5 minutes until crisp and brown. Remove the croutons from the pan.
Add the bacon to the pan and cook until crisp. Remove and drain.
Put in a large glass or stainless-steel bowl with the endive. Pour off all but ¼ cup of the fat from the pan.
Fill a saucepan ⅔ full with water. Add the 1 teaspoon of vinegar and bring to a boil.
Break each egg into a cup or small bowl and slide 1 at a time into the water. Reduce the heat to a bare simmer.
Poach the eggs for about 3 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
To the fat in the pan, add the remaining 4 tablespoons of oil, garlic, thyme, and ¼ teaspoon each of salt and pepper.
Warm the dressing over moderately low heat, stirring occasionally, for about 2 minutes until the garlic barely starts to brown. Add the remaining 3 tablespoons vinegar and remove it from the heat.
Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again.
Put on plates. Top each salad with a warm egg, and enjoy!
