French Lyonnaise Salad (with Poached Egg)

Cut the bread into 1-2 cm cubes. In a skillet over medium heat, fry the bacon until crispy, about 8-10 minutes. Remove the bacon from the skillet and set aside on a paper towel to drain. In the remaining bacon fat, toast the bread cubes with the crushed garlic until golden brown and crispy, about 5-7 minutes. Set the croutons aside.

Meanwhile, finely chop the shallot. In a small bowl, whisk together the Dijon mustard, red wine vinegar, finely chopped shallot, salt, and pepper. Slowly drizzle in the olive oil, whisking continuously until an emulsion forms. If desired, you can add 1-2 tablespoons of warm bacon fat from the skillet to the dressing for extra flavor.

Bring a wide pot of water to a boil, then reduce the heat to a gentle simmer. Add 1 tablespoon of white vinegar. Crack each egg individually into a small bowl, then carefully slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolk is still runny. Carefully remove the eggs with a slotted spoon and set aside on a paper towel.

Tear the frisée lettuce into smaller pieces, wash, and dry thoroughly. In a large bowl, toss the lettuce with the dressing. Divide the salad between two plates, then sprinkle with the crispy bacon and garlic croutons. Place one poached egg on top of each serving. Serve immediately while the egg is warm and runny.