Before You Begin

Cut pancetta crosswise into thirds, then cut each third crosswise into ¼-inch-wide pieces. Combine pancetta and 2 cups water in 10-inch nonstick or carbon-steel skillet and bring to boil over medium-high heat. Boil for 5 minutes, then drain. Return pancetta to now-empty skillet. Add oil and cook over medium-low heat, stirring occasionally, until lightly browned but still chewy, 4 to 6 minutes.

1. Cut pancetta crosswise into thirds, then cut each third crosswise into ¼-inch-wide pieces. Combine pancetta and 2 cups water in 10-inch nonstick or carbon-steel skillet and bring to boil over medium-high heat. Boil for 5 minutes, then drain. Return pancetta to now-empty skillet. Add oil and cook over medium-low heat, stirring occasionally, until lightly browned but still chewy, 4 to 6 minutes.
2. Pour off all but 2 tablespoons fat from skillet, leaving pancetta in skillet. Add shallot and cook, stirring frequently, until slightly softened, about 30 seconds. Off heat, add vinegar and mustard and stir to combine.
3. Drizzle vinaigrette over frisée in large bowl and toss thoroughly to coat. Add chicory and toss again. Season with salt and pepper to taste. Divide salad among 4 plates. Gently place 1 egg on top of each salad, then season with salt and pepper to taste. Serve immediately.

How to make Lardons

Lardons are thick batons of bacon that French cooks use in dishes including salade lyonnaise, coq au vin, and boeuf bourguignon. Lardons are often sliced from ventreche, an unsmoked, salt-cured rolled style of bacon. Since ventreche isn't readily available in the United States, we chose the best substitute: pancetta. Here's how to turn a ½-inch-thick slice of this Italian salt-cured pork into nicely sized lardons.

1. Cut ½-inch-thick pancetta slice vertically into three 1-inch-wide strips.
2. Rotate each strip 90 degrees and cut into ¼-inch-wide pieces.