Lyonnaise Salad

For 2 portions250 g thick cut bacon2 slices of bread, torn into chunks1 garlic clove3 tbs sherry or red vine vinegar1 tbs Dijon mustard1 tbs chopped tarragon leaves1 tbs chopped chives4 tablespoons olive oilSalt and freshly ground pepper to taste4 cups torn curly endive, washed and dried2 cups of beans, topped and tailed2 large eggsBlanch beans and refresh in cold water. Render the bacon in a hot pan until crispy, drain on paper towel.Smash the garlic and fry in the bacon fat for a minute, add the bread and toast in the fat. 30 seconds before taking the bread out of the pan, add half of the tarragon. Drain bread croutons on paper towel.Mix vinegar, mustard, rest of the tarragon, chopped chives and olive oil, season with salt and pepper to taste.Boil, poach or fry the eggs.Arrange endive, bacon, beans and croutons on plates, drizzle vinaigrette over the salad, top with the egg and enjoy.