- 8 large eggs
- 4 slices bacon
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 4 cups frisée, torn
- 4 cups radicchio, torn
- black pepper
- Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 6 minutes; rinse under cold water and peel.
- In a large skillet, cook the bacon over medium heat until crisp, 7 to 9 minutes; remove, crumble, and set aside. To the bacon drippings, add the vinegar and olive oil and stir to combine.
- Place the frisée and radicchio in a medium bowl. Add the warm dressing and toss to combine. Serve topped with the eggs, bacon, and ¼ teaspoon pepper.