Instructions: For dressing, combine lemon juice, mustard, salt and pepper in a blender. With motor running, slowly add olive oil. Remove and set aside.

Poach eggs in an egg poacher, shallow saute pan or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use.

Stack bacon and slice into 1- by 1/2-inch pieces. Place in a small saucepan of cold water, bring to a boil and blanch for 30 seconds; remove and drain. In a small, cold saute pan; cook bacon over medium heat until nicely browned and crisp. Drain and set aside.

To assemble salads, toss the frisee with the dressing and divide evenly on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.

This recipe yields 4 servings.

Description: "The combination of bacon, eggs and a well-dressed salad is delicious and filling. This salad, or a variation, is standard fare in French bistros."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.