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1
In a large skillet, cook half the bacon over moderate heat until just crisp, 4 to 5 minutes.
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2
Transfer the bacon to a bowl and repeat with the remaining bacon.
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3
Pour all but 2 tablespoons of the bacon fat into a small glass measuring cup.
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4
Reheat the bacon fat in the skillet.
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5
Add the diced baguette and cook over moderately high heat, stirring a few times, until crisp, about 4 minutes.
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6
Transfer the croutons to a plate to cool.
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7
Toss in the bowl with the bacon.
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8
Bring a large skillet of water to a boil.
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9
Add the white wine vinegar.
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10
Break 1 of the eggs into a small cup and slide the egg into the water.
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11
Repeat with 3 more eggs.
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12
Simmer over moderate heat until the whites are firm and the yolks are soft, about 3 minutes.
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13
Using a slotted spoon, transfer the poached eggs to a large platter lined with paper towels.
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14
Repeat with the remaining eggs.
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15
Keep the poaching water at a low simmer.
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16
Measure the reserved bacon fat into a large skillet.
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17
Add enough peanut oil to equal 1/3 cup.
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18
Add the shallots, season generously with salt and pepper and cook over low heat until softened, about 3 minutes.
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19
Add the garlic and cook until fragrant, about 1 minute.
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20
Whisk in the red wine vinegar and remove the dressing from the heat.
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21
Return the poached eggs to the simmering water to reheat for 30 to 40 seconds.
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22
Bring the dressing back to a simmer over low heat.
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23
Add the frisee to the bacon and croutons in the bowl, add the hot dressing and toss well.
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24
Season with salt and pepper.
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25
Mound the salad in serving bowls or on plates and top each with a poached egg.
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26
Serve at once.
