Aired April 23, 2012
1 tablespoon EVOO Extra Virgin Olive Oil
2 cloves peeled garlic, 1 halved and 1 finely chopped
Salt and pepper
4 ounces thick-cut bacon, sliced crosswise 1/2-inch thick
1/2 pound frise, torn into large pieces
3 tablespoons red wine vinegar
Preheat broiler. Place the bread slices on a baking sheet and brush 1 side with the EVOO. Broil until lightly browned, about 3 minutes. Remove and rub with the halved garlic clove. Season with salt and pepper.
In a large skillet, cook the bacon over medium heat, stirring, until lightly browned, about 5 minutes. Remove from the heat.
Fill a medium skillet with water to a depth of about 2 inches; bring to a simmer. Crack each egg into a ramekin or teacup, then tip the eggs 1 at a time into the simmering water (alternatively, use a egg poacher or egg rings). Poach over medium heat until the whites are set and the yolks are soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate and gently blot dry.
Add the frise to a large, heatproof bowl. Reheat the bacon in the large skillet over medium heat. Add the chopped garlic and cook, stirring, until fragrant, 30 seconds. Stir in the vinegar and cook until simmering. Toss the bacon dressing with the frise. Mound onto 4 plates and top each with a poached egg; season. Serve with the garlic toasts.