-
1
Preheat the broiler.
-
2
To make the toasts, arrange the bread slices on a baking sheet and brush one side with the olive oil and season with salt and pepper.
-
3
Broil about 4 inches from the heat until golden brown, 2 to 3 minutes.
-
4
Turn the slices over and toast.
-
5
Remove from the oven and while warm, rub one side of each toast with the cut surface of the halved garlic clove.
-
6
Transfer to a rack and set aside.
-
7
Fill a large bowl with water and set aside (use hot water if serving the salad immediately, cold if making the eggs ahead).
-
8
To poach the eggs, fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a boil over medium-high heat.
-
9
Break one of the eggs into a ramekin or teacup.
-
10
Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the eggs hold their shape.
-
11
Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center.
-
12
Reduce the heat and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes.
-
13
Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside.
-
14
Return the water to a gentle boil, and repeat the process with the other eggs.
-
15
The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container.
-
16
To serve them, reheat briefly in hot water.
-
17
Line a plate with paper towels.
-
18
To cook the bacon, heat a large skillet over medium heat.
-
19
Add the bacon and cook until crisp and brown, 5 to 7 minutes.
-
20
Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
-
21
To make the dressing, drain off all but about 2 tablespoons of the bacon fat from the skillet.
-
22
Add the shallot and cook until translucent, about 1 minute.
-
23
Add the chopped garlic and cook until fragrant, 45 to 60 seconds.
-
24
Add the red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan).
-
25
Add the greens to the skillet and toss to coat and wilt slightly.
-
26
Taste and adjust for seasoning with salt and pepper.
-
27
To serve, divide the salad among individual serving plates.
-
28
Using a slotted spoon, transfer the eggs from the bowl of water to paper towels; gently pat them dry.
-
29
Place an egg on top of each bed of dressed greens.
-
30
Garnish with the reserved bacon and season with pepper.
-
31
Serve with the garlic toasts.
