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1
Put a large frying pan over moderate heat.
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2
Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper.
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3
Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes.
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4
Remove the croutons from the pan.
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5
Add the bacon to the pan and cook until crisp.
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6
Remove and drain.
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7
Put in a large glass or stainless-steel bowl with the endive.
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8
Pour off all but 1/4 cup of the fat from the pan.
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9
Fill a saucepan two-thirds full with water.
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10
Add the 1 teaspoon vinegar and bring to a boil.
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11
Break each egg into a cup or small bowl and slide one at a time into the water.
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12
Reduce the heat to a bare simmer.
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13
Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes.
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14
Remove with a slotted spoon and drain on paper towels.
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15
Sprinkle with salt and pepper.
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16
To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper.
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17
Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes.
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18
Add the remaining 3 tablespoons vinegar and remove from the heat.
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19
Toss the dressing with the endive and bacon until the endive wilts slightly.
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20
Add the croutons and toss again.
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21
Put on plates.
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22
Top each salad with a warm egg.
