Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Reserve the bacon grease (you should have 2-3 tablespoons).

Pour the bacon grease into a small bowl and add the lemon juice, red wine vinegar, dijon, shallot and salt and pepper. Slowly whisk in the tablespoon of olive oil until emulsified. Taste, and whisk in up to 1 tablespoon more olive oil if the dressing is a bit too tangy for your taste. Adjust the seasoning as necessary

Place the frisée and bacon in a large salad bowl and toss with the dressing until well coated. Divide the salad among 4 plates.

Poach the eggs and season each one with salt and pepper. Place one poached egg on top of each salad and serve immediately. Enjoy!