Poach the eggs for 4 minutes. Drain and set aside.
Whisk Dijon mustard, sherry vinegar and olive oil until combined. Season with a bit of salt and freshly ground pepper. Add shallots to the dressing.
Add the bacon to the frisee and pour a few tablespoons of the dressing over the salad tossing so that all of the greens are well dressed. Add more dressing if needed. I usually have a bit leftover. Divide frisee into two bowls. Top with poached egg and toasted baguette. Shower with freshly ground black pepper before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/12/09/salad-lyonnaise/