- 1/2 lb sliced bacon, cut crosswise into 1/2-inch pieces
- 1 1/2 lb boiling potatoes
- 3 tablespoons finely chopped shallot
- 1 tablespoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 4 large eggs
- 1/2 tablespoon vegetable oil
- 1/2 lb chicory (curly endive), chopped (6 cups)
- Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
- Peel potatoes and cut into 1/2-inch cubes. Cook in bacon fat over moderate heat, stirring occasionally, until golden and cooked through, about 15 minutes. Transfer with slotted spoon to paper towels to drain.
- While potatoes are cooking, combine shallot and vinegar in a large bowl and let stand 10 minutes. Stir in mustard and then olive oil until combined well.
- Just before serving, slowly fry eggs to desired doneness in vegetable oil with salt and pepper to taste in a large nonstick skillet over moderate heat.
- Add chicory to dressing, tossing to coat. Add bacon and potatoes, tossing, and season with salt and pepper. Serve salad topped with eggs.