Preheat the oven to 400 degrees F.
baguette slices with 2 tablespoons olive oil and top with each slice with some Comte cheese. Place into oven for 10 minutes or until cheese is melted and brown.
In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons. Render
lardons until crispy and caramelized.
are rendering, make the vinaigrette
. In a small bowl, combine the shallots
and mustard. Whisk
in the vinegar and the remaining extra-virgin olive oil
. Season with salt and pepper.
Remove the lardons from pan and drain
on a paper towel lined plate. Set aside. In the same skillet, add butter
and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.
While the eggs
are cooking, arrange frisee in a large bowl. Pour dressing
over frisee and toss to coat.
On 6 plates, arrange a mound of salad and top with fried eggs. Garnish
with the lardons, set 2 croutons on each plate and serve immediately.