Step 1

Break apart endive leaves, tearing them apart from each other and in half. Rinse the leaves well and temporarily set them aside to dry.

Step 2

Cut each stalk of leek in half, lengthwise, before rinsing under water very well. Make sure you rinse each crevice to make sure you get rid of any grit. Slice the leeks in 1/4 inch slices.

Step 3

In a medium saucepan, fry the diced bacon until crispy; set aside. Sauté the sliced leeks in this same pan until they’re tender - about 5 to 8 minutes.

Step 4

Remove the leeks and fry the eggs in the same pan, cooking each egg for 2 minutes, before flipping and cooking the other side for another 15 to 20 seconds. Note: If pan looks dry before adding eggs, add a teaspoon or two of olive oil to keep eggs from sticking.

Step 5

In a small bowl, whisk the olive oil, vinegar, dijon, a pinch of salt, and garlic together.

Step 6

Toss the endive with the leeks, bacon, and just enough vinaigrette to lightly coat the salad leaves. Plate the salad and top each salad with a fried egg. Sprinkle a little freshly ground pepper and some sea salt over the entire salad.