Put the frisée, previously torn, washed and dried in a large salad bowl.

Put olive oil in skillet over medium heat. When it is hot, add the bacon and cook it slowly until it is crisp all over, about 10 minutes. Add thr shallot and garlic and cook until softened, a minute or two. Add the vinegar and the mustard to the skillet and bring just to a boil, stirring, then turn off heat.

Place the stale bread croutons in a pan with a piece of butter and let them brown by stirring for a few minutes, drain briefly on paper towel and set aside

Meanwhile, bring salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break the eggs into a shallow bowl and slip them into the bubbling water. Cook the eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.

If necessary, gently reheat dressing, then pour it over the greens (they should wilt just a bit), toss and season with salt and pepper to taste.

Top each portion with croutons and with an egg and serve immediately.