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To make the croutons, warm 1 tablespoon olive oil and butter in a sauté pan. Add garlic and cook for 1 minute. Add cubed bread and toast until brown and crisp, about 5 minutes. Season with salt and pepper.
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Add bacon to the pan and cook until crisp. Remove bacon and drain. Reserve the fat in the pan.
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Crack each egg into a small dish. Prepare ice water in bowl.
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To poach egg: bring a shallow pan with with 3 inches of water and vinegar to a boil. Reduce to a simmer. Once you only see small bubbles, carefully slide each egg into pan with the dish close to the surface of water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs and place in ice water.
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Make the vinaigrette by whisking the 2 tablespoons olive oil and 1 tablespoon reserved bacon fat, white-wine vinegar and mustard. Season with salt and pepper. Add frisée and toss to coat.
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Divide the greens among four plates. Top each salad with the toasted croutons. Crumble 1 piece of bacon per plate. Remove the eggs carefully from the water bath and blot with a paper towel. Remove any jagged edges. Place 1 egg on top of each salad and sprinkle with salt and pepper. Serve immediately.