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1
Preheat oven to 400 degrees.
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2
In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste.
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3
Slice the bread thinly on the diagonal, to make ovals 3 inches long; 3 per serving will be needed.
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4
Brush both sides of the bread with the oil mixture, and place on a baking sheet.
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5
Bake until golden brown, about 5 minutes.
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6
Set aside.
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7
Bring a medium pot of water to a boil, add bacon, blanch 30 seconds, then remove and drain well.
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8
Dice bacon into 1-inch pieces.
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9
Place a medium saute pan over medium heat, add bacon and saute until browned.
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10
Then, remove the pan from heat.
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11
Discard the fat, then set aside the bacon in the pan.
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12
In a medium mixing bowl, combine mustard, lemon juice, sugar and white pepper.
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13
Mix well.
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14
Slowly whisk in the remaining 2 cups olive oil until well blended.
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15
Season with salt to taste.
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16
Add half the mixture to the pan with the bacon, and stir.
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17
Reserve the remaining vinaigrette.
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18
In a medium nonreactive saucepan, combine 4 cups water with vinegar and 1 1/2 teaspoons salt.
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19
Bring to a boil, then reduce heat to low.
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20
One at a time, gently break each egg into the water.
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21
Simmer just until whites are firm, about 3 minutes.
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22
Remove with a slotted spoon, and drain well in a colander.
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23
In a large mixing bowl, combine frisee with bacon mixture.
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24
To serve, place an equal amount of frisee in a mound in the center of each plate.
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25
Slant three croutons on top so that they touch at the center of the plate over the frisee.
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26
Using a cheese or vegetable peeler, cut slices of the cheese, placing one over each crouton.
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27
Place a poached egg on top of each salad, right where the croutons come together.
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28
Drizzle some of the reserved vinaigrette around the edge of each plate.
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29
Serve immediately.
