Step by step

Method

4 steps

1. 1

   Put 1 lb halved baby potatoes in a saucepan, cover with water by an inch, and simmer 10–12 minutes until fork-tender. Drain well and keep them warm — warm potatoes drink dressing better than cold ones.

2. 2

   Cook 8 oz thick-cut bacon cut into lardons in a large skillet over medium heat until crisp and the fat has rendered, about 8–10 minutes. Transfer bacon to a plate; leave about 1 tablespoon fat in the pan (pour off the rest).

3. 3

   Whisk 2 tablespoons cider vinegar, 1 tablespoon Dijon mustard, 3 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss the warm potatoes and ¼ cup finely chopped red onion with half the dressing.

4. 4

   Divide 5 oz frisée or sturdy mixed greens among bowls. Top with the warm potatoes, bacon, and 4 poached or soft-boiled eggs (runny yolk is the point). Drizzle with the remaining dressing. You want a Lyonnaise-style salad with crisp bacon, warm potatoes, and a runny egg — not wilted soggy greens or a cold dry plate.