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Make the dressing: Heat a medium saute pan over medium-high heat. Add 1 tablespoon oil and the bacon. Cook until the bacon is lightly browned, stirring occasionally, about 3 minutes. Add the shallots and the remaining oil, lower the heat to medium and cook until translucent, about 2 minutes. Add the vinegar. Raise the heat and simmer for 30 seconds. Season with salt and pepper. Remove from the heat and whisk in the truffle oil. Set aside.
While the eggs are poaching, pour the warm dressing over the frisee. Sprinkle with the parsley and toss to combine. With a slotted spoon, remove the eggs from the water one at a time. Pat dry on a clean kitchen towel. Place on the frisee. Serve immediately.