4eggs (see note)80 ml (1/3 cup)olive oil300 gmpiece of bacon, cut into lardons1clove of garlic, bruised2 tbspwhite wine vinegar2 cups loosely packed frisèe1 cuploosely packed chervil sprigs1witlof, leaves separated¼ cupthinly sliced chivesCroûtonsTo taste:clarified butter12 1cm-thick slices of baguette
For croûtons, heat clarified butter in a frying pan over medium-high heat and cook bread in batches for 1-2 minutes each side or until golden, then drain on absorbent paper and, when cool enough to handle, break into rough pieces and place in large bowl.
Poach eggs in a saucepan of simmering salted water for 3-4 minutes for soft (or until cooked to your liking), drain and keep warm.
Heat 1 tbsp olive oil in a frying pan over medium high heat, add bacon and garlic and cook for 3-4 minutes or until bacon is crisp, then, using a slotted spoon, remove bacon and add to croûtons, discarding garlic.
Add remaining oil and vinegar to the pan, mix to combine and season to taste with sea salt and freshly ground white pepper, then remove from heat.
Add frisèe, chervil, witlof and 2 tbsp chives to croûtons and bacon, drizzle with a little warm vinaigrette and toss to combine. Divide among plates, top each with a poached egg, scatter with remaining chives and drizzle with remaining dressing. Serve immediately.
Note For poaching, eggs should be as fresh as
possible. Fresh eggs will lie on their sides, not float, when
placed in a bowl of cold water.