In a large Dutch oven, toss together the bread, 1 tablespoon of the oil and a sprinkle each of salt and pepper. Set over medium and toast, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to a plate and set aside. Wipe out the pot.

In the same pot over medium, cook the bacon, stirring, until browned and crisp, 6 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour off and discard all but 1 tablespoon fat. Add the shallot to the pot; cook over medium, stirring, until softened, 1 to 2 minutes. Remove from the heat, add the wine vinegar and scrape up any browned bits. Transfer the mixture to a large bowl; rinse out the pot and return it to the burner. To the shallots, whisk in the remaining ⅓ cup oil, the mustard, honey, ¼ teaspoon salt and ½ teaspoon pepper.

In the same pot over medium-high, combine 3 quarts water and the white vinegar; bring to a boil. Break 1 egg into a small bowl, ramekin or teacup. Add the egg to the water by holding the bowl just above the surface, tilting it and letting the egg slide in; the egg will sink. Working quickly, repeat with the remaining eggs, spacing them evenly and noting the order added. Simmer gently, uncovered and without stirring, until the whites are set but the yolks are still soft, 3 to 4 minutes; do not boil.

Using a slotted spoon, remove the eggs one at a time in the order they were added, allowing excess water to drain off, and place on a plate. Whisk the shallot mixture to recombine. Add the frisée, toasted bread and three-quarters of the bacon; toss. Taste and season with salt and pepper. Divide among 4 serving plates or shallow bowls. Top each with a poached egg. Sprinkle with additional pepper and the remaining bacon.