CLASSIC FRENCH BISTRO, PARDNER

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl, combine the garlic, chili powder, a couple of pinches of salt, and 3 tablespoons of the EVOO. Dice the bread into small cubes (think "crouton"). Add the bread cubes to the bowl and toss them to completely coat them with oil. Transfer the coated bread cubes to a cookie sheet and spread them out in an even layer. (Reserve the oiled bowl.) Toast in the oven until golden, about 8 minutes. Give the cookie sheet a good shake halfway through the cooking.
• Fill a large skillet with warm water and bring it to a gentle simmer over medium-low heat.
• Meanwhile, preheat a medium skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the bacon and cook until it is crisp, about 3 to 4 minutes, stirring frequently. Remove the crispy bacon to a paper-towel-lined plate. Return the pan to the heat and cook the shallots and jalapeño in the bacon drippings over medium heat for 3 to 4 minutes, until just tender. Whisk in 1 tablespoon of the vinegar, the lime juice and zest, some black pepper, and the mustard until well combined. While whisking, slowly drizzle in the remaining 1/4 cup of EVOO until it is combined. Heads up: if you get one of those limes that are stingy with the juice, add another splash of vinegar to the dressing, or bump it up to 2 limes.
• Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl, without breaking the yolk. Gently pour the egg into the simmering water. Repeat with the remaining 7 eggs. Cook the eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil-the bubbles are rough on the delicate eggs! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• While the eggs are poaching, tear the chicory into bite-size pieces and chop the endive into thin strips. Put the greens in the same bowl you tossed the bread in. Add the dressing, cilantro, parsley, chili croutons, and crispy bacon and toss well with tongs. Divide the salad among 4 plates and top each with 2 poached eggs. Season the salad with more salt and freshly ground black pepper.