Cook the bacon in a nonstick skillet over medium heat for 5 to 7 minutes, stirring every minute, until edges turn golden and fat renders. Remove bacon and drain on paper towels; bacon will crisp as it cools.
6 oz bacon
Whisk together Dijon mustard and white wine vinegar in a small bowl until smooth. Slowly drizzle in olive oil while whisking constantly until emulsified and glossy. Season with salt and black pepper.
2 tbsp white wine vinegar, 1 tbsp Dijon mustard, 0.25 cup olive oil, salt, black pepper
Bring a saucepan of water to 180°F using a thermometer. Crack each egg into a small cup and gently slide into the water. Poach for exactly 3 minutes until whites are firm but yolks remain runny. Remove with a slotted spoon and drain on a towel.
4 large fresh eggs
Toss the frisée lettuce with sliced shallots and half the vinaigrette in a large bowl until lightly coated. Add more dressing only if needed to avoid wilting the greens.
1 head frisée lettuce, 2 small shallots, 1 tbsp Dijon mustard, 0.25 cup olive oil
Divide the dressed frisée between plates. Top each salad with crispy bacon, croutons, and a poached egg. Crack the egg yolk to let it run into the greens and serve immediately while warm.
6 oz bacon, 1 cup day-old bread cubes, 4 large fresh eggs
