Steps
- Measure 2 tablespoons of olive oil; heat half with 200g of diced smoked bacon and 1 smashed garlic clove; fry for about 15 minutes, until crisp.
- Lift out the bacon. Fry 175g of cubed crustless dairy-free white bread in the fat for 5 minutes, until golden, adding the reserved oil as needed; discard the garlic.
- Finely chop half of 2 shallots and slice the rest into rings. Whisk the chopped shallot with 1 tablespoon of red wine vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of water.
- Whisk in 3 tablespoons of olive oil and season with salt and pepper. Wash and dry the pale leaves of 1 small head of frisée lettuce.
- Add 1 tablespoon of white wine vinegar to gently simmering water. Slip in 2 fresh pasteurized eggs, poach for 3 minutes, then lift out and drain.
- Toss the leaves with most of the bacon, croutons, and dressing. Divide between plates; add the shallot rings, remaining dressing and toppings, then the eggs.