5 slices thick-cut bacon, cut into 1/2″-strips
1 Tbsp fresh lemon juice
2 tsp dijon mustard
1 small shallot, minced
Salt and pepper, to taste
2 Tbsp extra virgin olive oil
8 oz frisee, torn into bit-sized pieces
1 Tbsp white wine vinegar
Boil bacon and 1 cut water in a 12″ skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crips, 35-40 minutes. Transfer bacon to paper towels to drain.
Transfer 3 Tbsp bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt and pepper. While whisking, slowly drizzle oil until vinaigrette is emulsified.
Add reserved bacon and the frisee; toss and divide between 4 plates.
Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium and, using a slotted spoon, swirl water. Crack eggs, one at a time, into water; cook until whites are set, about 2 minutes.
Using a slotted spoon, divide eggs between plates; garnish with more black pepper.