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1
Trim the green tops from the frisee, and trim the root ends.
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2
Separate the leaves and tear them into 2-inch pieces.
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3
Wash and spin dry in a salad spinner and divide the frisee into 4 shallow soup or pasta bowls.
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4
Preheat a grill pan over medium-high heat.
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5
Set a 10-inch saute pan over medium-low heat and add the bacon.
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6
Cook, stirring often until most of the fat has rendered, and the bacon is crispy, about 7 to 8 minutes.
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7
Dip bread slices in bacon fat just to coat and remove bread from pan.
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8
Place bread on grill pan and toast on both sides until golden.
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9
Add the shallots to the bacon and cook, stirring until fragrant, about 1 1/2 to 2 minutes.
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10
Pour the vinegar into the pan and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, remove from the heat.
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11
Use a slotted spoon to remove the bacon from the pan and drain onto a plate lined with paper towels.
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12
Drizzle the vinaigrette evenly over the lettuces, and divide the bacon among the bowls as well.
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13
In a wide-mouthed saucepan, bring the water to a gentle boil with the white vinegar.
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14
Crack an egg into a cup, and gently slide it into the water.
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15
Slide each of the other 3 eggs into the water in the same manner.
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16
When the water comes back to a boil, reduce the heat to low and simmer until the eggs are set, about 3 to 3 1/2 minutes.
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17
Gently remove the eggs with a slotted spoon and pat dry with a linen cloth or paper towel.
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18
Place an egg over the top of each mound of frisee and season with the remaining salt and black pepper.
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19
Serve immediately.
