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Prepare the Lardons: Place the bacon lardons in a cold skillet over medium heat. Cook, stirring occasionally, until golden brown and very crispy, about 8-10 minutes. Remove and drain on paper towels, reserving the fat.
Poach the Eggs: Fill a small saucepan with about 2 inches of water and bring to a gentle simmer. Crack each egg into a separate small bowl and gently slide into the water. Cook for 2-3 minutes for a runny yolk.
Make the Dijon Vinaigrette: In a small bowl, whisk together the Dijon mustard, red wine vinegar, and minced garlic. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
Assemble the Salad: Toss the frisée lettuce with enough vinaigrette to coat. Divide between two bowls, sprinkle with lardons, and top with poached eggs. Add croutons if using. Serve immediately.