Cook the bacon in a non-stick frying pan until browned and crispy. Remove with a slotted spoon. Meanwhile, heat 2 tbsp oil in another pan and cook the bread cubes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

Add the vinegar and remaining oil to the bacon pan and stir will until heated. Arrange the frisee lettuce on 4 serving plates, pout over the dressing and scatter over the bacon and croutons.

For perfect poached eggs: bring a large pan of slightly salted water to the boil and turn down to just a simmer. Break the egg into a cup. With a wooden spoon, stir the water rapidly until you have a good circular swirl of water, then gently tip the egg in . Repeat for the remaining eggs. Poach for 3 - 4 minutes. Remove the eggs with a slotted spoon and drain on kitchen paper.

Place the eggs on top of the salad and serve straight away.