Frisée salad Lyonnaise-style

Everything here can be done in advance—even the poached eggs, which only need to be reheated at the last moment. Don’t be intimidated by the idea of poaching eggs: you’re just boiling them without their shells. The fresher the eggs, the better they will hold together. This is a classic lunch dish in Lyon, and a very filling one. Serve it at home for lunch, brunch, or even dinner.