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1
Heat the oven to 350F.
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2
Toss the croutons with the olive oil on a sided baking sheet.
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3
Sprinkle with salt and pepper to taste.
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4
Toast, turning once, until golden brown on both sides, about 10 minutes.
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5
Cook the bacon in a skillet over low heat, stirring occasionally, until crisp.
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6
Lift the bacon out of the pan with a slotted spoon and drain it on paper towels.
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7
Reserve the bacon fat and keep it warm.
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8
In a small bowl, combine the mustard, shallot, garlic, thyme, and red wine vinegar.
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9
Bring about 2 quarts water to a boil in a saucepan.
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10
Add the white vinegar and lower the heat to a steady simmer.
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11
Break each egg into a small cup or ramekin.
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12
Fill a medium bowl with warm water and position it near the pot.
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13
Gently slide each egg into the saucepan of simmering water by bringing the small cup close to the waters surface and letting the egg slide out.
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14
Adjust the heat to just under a boil.
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15
Cook the eggs until the whites are cooked and the yolks are just set, about 4 minutes.
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16
Lift the eggs out of the cooking water with a slotted spoon and place them in the bowl of warm water.
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17
The eggs will stay warm in this water for a few minutes but will not overcook.
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18
Whisk the extra virgin olive oil and about 2 tablespoons of the warm bacon fat into the shallot-vinegar mixture until the fats are incorporated and an emulsion forms.
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19
Put the frisee and the croutons in a large bowl and toss with enough vinaigrette to coat lightly.
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20
(You should have at least 2 tablespoons left over.)
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21
Divide the frisee and the croutons among four plates.
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22
Lift the eggs out of the warm water with a slotted spoon, let them drain briefly, and trim off any straggly ends.
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23
Put an egg on top of the greens on each plate and sprinkle each salad with some bacon pieces and the parsley.
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24
Drizzle the remaining dressing over each salad and serve immediately.
