Method:
1 Heat oil in a frying pan over medium heat. Add the bread and bacon and cook until crispy.
2 Bring a saucepan of water to the boil over high heat. Reduce heat to low and gently simmer. Crack egg into a small bowl, stir the water to create a whirlpool. Tip egg into centre of whirlpool. Poach egg for 3 minutes. Remove with a slotted spoon.
3 Place the endive in a bowl and add the cooked bacon, bread croutons add chives.
4 Combine the vinegar with 1 tbs olive oil, dijion mustard and season with salt and pepper. Pour the dressing over the salad and toss to coat. Transfer to a plate, top with the poached egg, season with salt and pepper and serve.