Frisee aux Lardons

• 4 handfuls tender, pale curly endive (about 10 ounces)
• 6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
• 2 teaspoons Dijon mustard
• 2 tablespoons sherry vinegar
• 1/2 teaspoon finely grated garlic
• 3 tablespoons extra virgin olive oil
• Salt and pepper
• 4 eggs
• 12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

1. Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
2. In a small skillet, simmer bacon for about 5 minutes in a small amount of water.
3. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
4. For the vinaigrette, whisk together mustard, vinegar and garlic.
5. Whisk in olive oil.
6. Season with salt and pepper.
7. Put a low-sided skillet on the stove and fill two-thirds with salted water.
8. Bring to a gentle simmer.
9. Crack each egg into a cup and carefully lower into the water.
10. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft.
11. With a slotted spoon, remove to a towel-lined plate.
12. Lightly salt endive and toss with vinaigrette, coating well.
13. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons.
14. Spoon warm lardons over salads.
15. Shower with freshly ground black pepper and serve.

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Taken from cooking.nytimes.com/recipes/1014448 (may not work)