Heat extra-virgin olive oil in a skillet over medium until shimmering. Tear up bread and put in skillet and toast until golden brown and crisp in some areas, 4–5 minutes. Salt and freshly ground black pepper and transfer to a plate.
Cut up bacon and cook on medium for 4-5 mins, until almost crispy. Then add shallots until shallots softened, about 2 minutes. Remove skillet from heat and stir in ¼ cup red wine vinegar, and add honey scrapping the bottom of the pan.
Serve bacon vinaigrette on top of frisée. Garnish with toasted baguette and chives with poached egg on top.
I made this recipe with a few changes to suit my family’s taste preferences.