准备

Cook the bacon and eggs

• 用高火将6夸脱的水煮沸。

  Working in batches if necessary, cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 6 minutes. Drain on a paper-towel-lined plate and discard the bacon fat in the pan. When the bacon is cool, mince it and set aside.

  Line four 4-oz. cups or ramekins with plastic wrap, leaving 3 inches of plastic hanging over the edges on all sides. Spray a thin coating of cooking spray on the plastic wrap. Cut a large piece of plastic wrap into 4 strips.

  在杯子中撒上欧芹，然后将培根均匀地撒上。将一个鸡蛋塞进每个杯子，然后用少许盐调味每个鸡蛋。收集每个塑料包裹的松散末端，尽可能多地推出空气。扭动塑料包裹几次以创建球形。将每个袋与其中一个塑料条封闭。

  将塑料包裹的鸡蛋放入沸水中，煮至蛋白牢固，但蛋黄仍然是流鼻涕，大约4分钟。用开槽的勺子从水中取出鸡蛋，然后转移到盘子上。在冰箱中冷却至少30分钟，最多2小时。

使醋

• Put the eggs in a small saucepan and cover with cold water. Bring to a brisk simmer over medium-high heat. Reduce the heat to low to maintain a gentle simmer and cook the eggs for 10 minutes. While the eggs are cooking, prepare an ice bath. Transfer the eggs to the ice bath and let cool completely.

  When cool, peel the eggs and grate them on the fine holes of a box grater.

  In a medium bowl, combine the grated eggs, oil, lemon juice, parsley, zest, and anchovy. Season to taste with salt. The vinaigrette will be thick and won’t emulsify.

做面包皮

• Position a rack 6 inches from the broiler and heat the oven to 200°F.

  Arrange the English muffins in a single layer on a rimmed baking sheet. Dry them in the oven for 1 hour; then turn the broiler to high and toast the muffins until golden-brown, 1 to 2 minutes. Let cool completely.

  In a food processor, pulse the muffins into fine crumbs. Season with a pinch of salt and set aside in a wide, shallow bowl. Put the flour in another wide, shallow bowl and season with a pinch of salt. Put the eggs in a third wide, shallow bowl, season with a pinch of salt, and beat.

  Pour enough vegetable oil into a 4-quart pot to fill it to a 2-inch depth and heat it to 350°F over medium-high heat.

  While the oil is heating, remove the plastic-wrapped eggs from the refrigerator and cut the plastic just below the tie. Peel off the remaining plastic. Working with one egg at a time, gently dredge in the flour and then the egg mixture, shaking to remove any excess. Gently coat the egg with the crumb mixture. Transfer the egg to a large plate and repeat the process with the remaining eggs.

  Fry the breaded eggs until golden-brown and warmed through, about 90 seconds. Drain on a paper-towel-lined plate.

Serve

• Divide the frisée among 4 plates. Arrange one egg on top of the frisée on each plate, spoon some of the sauce over the frisée, and serve.