Frisee Salad with Poached Eggs and Pancetta

Preheat an oven to 450 degrees F (230 degrees C).

Wash the heads of frisee by soaking them in a bowl of water and then gently lifting them out. Repeat with clean water until the water is clear. Spin or pat the heads dry. Remove and discard the greener outer leaves; keep the whitest parts of the lettuce nearer to the heart, and trim off the tough core. Place the frisée in a large bowl and set aside.

Unroll the pancetta slices and cut crosswise into strips 1/2 inch (12 mm) thick. Place in a small saucepan with water to cover. Bring to a boil, then remove from the heat. Drain, rinse with cold water; drain again. Set aside.

Brush the baguette slices on both sides with 2 tablespoons of the olive oil and arrange on a baking sheet. Place in the oven and toast, turning once, until the edges are golden brown, 3-4 minutes. Set aside.

Fill a saucepan three-fourths full with water. Add 2 tablespoons of the vinegar and return to a boil. Reduce the heat to medium-low so that the water is just below a boil. One at a time, break each egg into a saucer and slip it into the water. Work quickly so that the eggs all begin cooking at nearly the same time. Poach until the whites appear cooked and are slightly warm to the touch and the yolks are still liquid, about 3 minutes.

Meanwhile, warm the remaining 2 tablespoons olive oil in another sauté pan over medium heat. Add the drained pancetta and sauté until golden brown, about 2 minutes. Add the remaining 2 tablespoons vinegar and deglaze by stirring to dislodge any browned bits from the pan bottom; continue to stir for about 45 seconds. Pour the vinegar mixture evenly over the frisée, add the chives and toss well. Divide the greens evenly among individual plates.

Using a slotted spoon, immediately remove the eggs from the water, shaking off any excess water. Place them on top of the salads.

Add a few turns of ground pepper to each salad and place the toasted baguette slices around the edges of the plates. Serve immediately.