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1
Rub inside of salad bowl with cut sides of garlic clove halves; discard them.
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2
Add frisee to bowl and set aside.
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3
Line a plate with paper towels.
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4
Cook bacon in a medium skillet over medium heat about 7 minutes, until it has crisped and browned, then transfer to drain on lined plate.
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5
Chop into bite-size pieces.
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6
Pour half of bacon fat from skillet (reserve for another use, if desired).
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7
Meanwhile, bring half-filled medium pot of water to barely boiling over medium heat.
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8
Crack egg into small bowl and gently slip into water.
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9
(You may stir water vigorously in circular motion with long-handled spoon before adding egg.
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10
That creates a whirlpool and helps egg stay neatly contained in its center.)
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11
Cook for about 4 minutes or to your desired degree of doneness.
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12
Use slotted spoon to transfer to small bowl; cover to keep warm.
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13
Return skillet with remaining bacon fat to medium-high heat.
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14
Add balsamic vinegar, water and sugar, stirring to combine; bring to boil and cook for 3 seconds, until mixture has thickened slightly, then remove from heat.
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15
Pour half the dressing over greens in bowl; toss to lightly wilt greens.
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16
Add croutons, cooked bacon pieces and remaining dressing.
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17
Season with pepper to taste and top with warm poached egg.
