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1
Heat the oven to 350 degrees F. Rub both sides of the bread slices with 1 tablespoon of the olive oil and the garlic clove, and season well with salt and freshly ground black pepper.
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2
Place on a baking sheet and toast until golden brown, about 10 minutes.
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3
Meanwhile, bring about 2 quarts (at least 2 inches) of water to a simmer in a medium pot and add the vinegar.
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4
Break each egg into a separate small cup or ramekin.
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5
Gently slide the eggs into the simmering water, one at a time.
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6
Cook until the whites are just set, about 3 minutes.
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7
Lift the eggs out of the water with a slotted spoon.
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8
Place in a bowl of warm water to keep warm while finishing the salad.
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9
Heat a large frying pan over medium-low heat.
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10
Cook the pancetta slices until theyre golden brown and crisp on one side, about 5 minutes.
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11
Flip and repeat.
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12
Remove to a plate lined with paper towels to drain.
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13
Discard all but 2 tablespoons of the bacon fat.
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14
Add the remaining 2 tablespoons olive oil and warm over low heat.
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15
Place frisee in a large bowl and pour the warmed bacon fat and olive oil over it; toss well.
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16
Season with salt and freshly ground black pepper.
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17
Add sherry vinegar to the frying pan and reduce by half, about 3 minutes.
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18
Remove from heat.
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19
Remove the poached eggs from the warm water and blot dry.
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20
Divide the frisee among four dishes; top with a slice of crouton toast, a pancetta slice, and a poached egg.
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21
Drizzle reduced vinegar over the salads and season well with salt and freshly ground black pepper.
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22
Serve immediately.
