Frisée au Lard et à l’Oeuf

As summer progresses and fall nips the air, the salad greens in my garden become chewier until suddenly it is time for hot bacon salad, which wilts the greens and adds a salty bite to their bitter-sweet taste. Lardons of smoked bacon, cut into a meaty dice, are perfect for this salad. The yolk of the lightly poached egg should burst at the touch of a fork, helping dress the green leaves.