Makes:

Brush a skillet with 1 teaspoon oil; heat over medium-high heat. Add the Canadian bacon or ham; cook, stirring occasionally, until nicely browned, 2 minutes. Transfer to a plate. Whisk together 2 tablespoons oil with the sherry vinegar, mustard, shallot, salt and pepper to taste in a small bowl. Use the remaining tablespoon oil to brush both sides of each slice of bread. Cut a hole in the center of each slice of bread with a 3-inch cookie cutter or small glass; reserve the cutouts. Heat the same skillet over medium heat. Place 2 bread slices and 2 cutouts in the skillet; crack one egg into the hole of each slice. Cook until the egg whites are mostly set and the bread is toasted on the underside, 3 to 4 minutes. Turn over the bread/egg slices and cutouts with a spatula; cook so the white is cooked but the yolk is still runny, 1 minute. Repeat with the remaining bread slices, eggs and cutouts. Toss the frisee or chicory with the dressing in a bowl until evenly coated; divide the salad among individual plates. Place one egg in a hole and one reserved cutout on top of each salad. Sprinkle with the bacon or ham.

280 calories, 17 g fat, 4 g saturated fat, 200 mg cholesterol, 15 g carbohydrates, 2 g sugar, 14 g protein, 580 mg sodium, 2 g fiber