Render bacon lardons in a saucepan until crispy. Remove and drain on paper towels.

In the same pan, add minced garlic, and lightly cook in the rendered bacon fat. Set aside.

Poach the eggs in simmering water with a tablespoon of white vinegar. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.

Combine frisée lettuce and crispy bacon in a mixing bowl.

In a bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and black pepper.

Pour warm vinaigrette over the salad and toss to coat evenly.

Divide the salad onto plates, place a poached egg on top of each serving.

Serve immediately while the vinaigrette is still warm.