Professional cook, teacher, and writer Samin Nosrat is, among other things, a 2014 MacDowell Fellow, Michael Pollan’s cooking instructor, and an alumna of the Chez Panisse kitchen. Her book, Salt, Fat, Acid, Heat is forthcoming from Simon & Schuster in 2015. <br /> <br />This is a simple, low-risk entrée into the wonderful world of olive oil poaching, or confiting. The bitter and bright chicory salad with smoke and crunch serves as the perfect foil for the eggs, which emerge from the bath of olive oil resembling lovechildren born of an illicit union between poached and fried parents, with both creamy yolks and lacy whites.

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