Pick, wash and dry the salad leaves. Cut the bacon into strips or batons, place them in a non-stick pan with a drop of olive oil and cook slowly over medium heat. Put a saucepan of water on to boil with a generous splash of white wine vinegar. Bake the baguette slices in a warm oven until dry and crisp, then rub with the cut garlic.
Crack the eggs and carefully drop them into the simmering, vinegared water to poach. The eggs should take about 4 minutes for the whites to be cooked, yet the yolk still very runny. Pour the golden-brown bacon and fat onto the salad with the bread, vinegar and remaining olive oil. Season lightly with salt but generously with pepper, toss and place the drained, hot eggs on top.