Chicory Salad with Lardons and Poached Eggs

INGREDIENTS

• 1 garlic clove
• 5 tablespoons extra-virgin olive oil
• 7 ounces rustic French bread, crust removed, cut into 1 1/4-by-2-inch pieces
• 1 teaspoon Dijon mustard
• 1 anchovy fillet, mashed
• Coarse salt and freshly ground pepper
• 1 tablespoon red-wine vinegar
• 4 ounces thick-cut bacon, chopped
• 1 tablespoon distilled white vinegar
• 4 large eggs
• 1 small head chicory, cut into 2-inch pieces