Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

Ingredients

• Vegetable oil, for frying
• 4 extra-large eggs
• 2 Tbs. fresh lemon juice
• 1-½ tsp. finely grated lemon zest
• 1 anchovy fillet, finely chopped
• Kosher salt
• 2 English muffins, split in half
• + 11 more ingredients
• • 1 small head frisée (about 5 oz.), torn into bite-size pieces (about 5 cups)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 extra-large eggs
  • Kosher salt
  • 2-¼ oz. (½ cup) all-purpose flour
  • 6 slices bacon
  • Olive oil cooking spray
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt
  • 3 extra-large eggs
  • ¾ cup extra-virgin olive oil

Bring a 6-quart pot of water to a boil over high heat. 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, min...

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