Step 1

Cut pancetta crosswise into thirds, then cut each third crosswise into ¼-inch-wide pieces. Combine pancetta and 2 cups water in 10-inch nonstick or carbon-steel skillet and bring to boil over medium-high heat. Boil for 5 minutes, then drain. Return pancetta to now-empty skillet. Add oil and cook over medium-low heat, stirring occasionally, until lightly browned but still chewy, 4 to 6 minutes.

Step 2

Pour off all but 2 tablespoons fat from skillet, leaving pancetta in skillet. Add shallot and cook, stirring frequently, until slightly softened, about 30 seconds. Off heat, add vinegar and mustard and stir to combine.

Step 3

Drizzle vinaigrette over frisée in large bowl and toss thoroughly to coat. Add chicory and toss again. Season with salt and pepper to taste. Divide salad among 4 plates. Gently place 1 egg on top of each salad, then season with salt and pepper to taste. Serve immediately.