Render the bacon over low heat in a heavy-bottomed pot until brown & crispy.

Strain the bacon, reserving the fat.

To make the vinaigrette – Deglaze the pot with the red wine vinegar – scraping up the browned bits from the bottom.

Remove from heat – whisk in the mustard and shallots, add some of the reserved bacon fat, and tomatoes – season with sea salt & pepper to taste.

Meanwhile, in a separate pot, bring approx. two quarts of water and the white wine vinegar to a simmer.

Crack eggs carefully into the water and poach until the whites appear firm.

While the eggs are poaching, heat the dressing in the pot and add the frisée lettuce & croutons tossing until the lettuce is warm and slightly wilted.

Mound warm vinaigrette tossed frisée on plates and top with a poached egg – sprinkle the egg with salt & pepper and serve immediately.