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1
Preheat the oven to 325F.
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2
In a large mixing bowl, combine the garlic, chili powder, a couple of pinches of salt, and 3 tablespoons of the EVOO.
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3
Dice the bread into small cubes (think crouton).
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4
Add the bread cubes to the bowl and toss them to completely coat them with oil.
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5
Transfer the coated bread cubes to a cookie sheet and spread them out in an even layer.
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6
(Reserve the oiled bowl.)
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7
Toast in the oven until golden, about 8 minutes.
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8
Give the cookie sheet a good shake halfway through the cooking.
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9
Fill a large skillet with warm water and bring it to a gentle simmer over medium-low heat.
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10
Meanwhile, preheat a medium skillet over medium heat with 1 tablespoon of the EVOO, once around the pan.
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11
Add the bacon and cook until it is crisp, about 3 to 4 minutes, stirring frequently.
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12
Remove the crispy bacon to a paper-towel-lined plate.
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13
Return the pan to the heat and cook the shallots and jalapeno in the bacon drippings over medium heat for 3 to 4 minutes, until just tender.
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14
Whisk in 1 tablespoon of the vinegar, the lime juice and zest, some black pepper, and the mustard until well combined.
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15
While whisking, slowly drizzle in the remaining 1/4 cup of EVOO until it is combined.
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16
Heads up: if you get one of those limes that are stingy with the juice, add another splash of vinegar to the dressing, or bump it up to 2 limes.
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17
Pour the remaining tablespoon of vinegar into the simmering water.
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18
Crack an egg into a small bowl, without breaking the yolk.
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19
Gently pour the egg into the simmering water.
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20
Repeat with the remaining 7 eggs.
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21
Cook the eggs for about 2 minutes for runny yolks, or about 4 for solid yolks.
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22
Do not allow the water to boilthe bubbles are rough on the delicate eggs!
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23
Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
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24
While the eggs are poaching, tear the chicory into bite-size pieces and chop the endive into thin strips.
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25
Put the greens in the same bowl you tossed the bread in.
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26
Add the dressing, cilantro, parsley, chili croutons, and crispy bacon and toss well with tongs.
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27
Divide the salad among 4 plates and top each with 2 poached eggs.
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28
Season the salad with more salt and freshly ground black pepper.
