AT A GLANCE
|01||For croûtons, heat clarified butter in a frying pan over medium-high heat and cook bread in batches for 1-2 minutes each side or until golden, then drain on absorbent paper and, when cool enough to handle, break into rough pieces and place in large bowl.|
|02||Poach eggs in a saucepan of simmering salted water for 3-4 minutes for soft (or until cooked to your liking), drain and keep warm.|
|03||Heat 1 tbsp olive oil in a frying pan over medium high heat, add bacon and garlic and cook for 3-4 minutes or until bacon is crisp, then, using a slotted spoon, remove bacon and add to croûtons, discarding garlic.|
|04||Add remaining oil and vinegar to the pan, mix to combine and season to taste with sea salt and freshly ground white pepper, then remove from heat.|
|05||Add frisèe, chervil, witlof and 2 tbsp chives to croûtons and bacon, drizzle with a little warm vinaigrette and toss to combine. Divide among plates, top each with a poached egg, scatter with remaining chives and drizzle with remaining dressing. Serve immediately.|
Note For poaching, eggs should be as fresh as possible. Fresh eggs will lie on their sides, not float, when placed in a bowl of cold water.