Prep time 5 mins Cooking time 30 mins Serves 4 1 potato, diced 80ml olive oil 2 thick rashers beef bacon, diced 1 shallot, finely chopped 1 1/2 tsp Dijon mustard 2 tbsp white grape vinegar, plus extra for poaching 1 head frisée lettuce 4 extra-large eggs 1 Preheat the oven to 200°C. Toss the potato with 30ml of oil, season with salt and pepper and spread over an oiled baking sheet. Roast until golden and crisp, about 30 minutes.
2 Meanwhile, fry the beef bacon until crisp. Place on kitchen paper to absorb any excess oil.
3 Combine the shallot, mustard, vinegar and remaining oil in a jar with a secure lid and shake until emulsified. Toss the lettuce with this dressing and arrange on 4 plates.
4 Soft poach the eggs in water with salt and vinegar and place each on a portion of the lettuce. Sprinkle with beef bacon bits and potato, season and serve.