Preheat your oven to 425°F and line two baking sheets with parchment paper.

Toss diced potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on one baking sheet.

Roast the potatoes for 20–25 minutes, tossing halfway through, until golden and crispy.

Meanwhile, heat a skillet over medium heat and cook your plant-based or turkey bacon alternative (if using) until crispy. Drain on a paper towel and reserve 2 tablespoons of the cooking oil.

In a small bowl or jar, whisk together the minced shallot, Dijon mustard, and white vinegar. Season with salt and pepper.

Slowly add the remaining 2 tablespoons of olive oil and the reserved cooking oil while whisking, until fully emulsified. Adjust seasoning if needed.

Bring a pot of water to a gentle simmer.

Crack each egg into a separate small bowl. Stir the simmering water to create a gentle whirlpool and slide in an egg. Use a spoon to help the whites form around the yolk. Repeat with the second egg.

Poach for 3–4 minutes until whites are set but yolks are still soft. Remove with a slotted spoon and drain well on a towel.

In a large bowl, toss frisée with the vinaigrette until well coated.

Divide greens between two plates. Top with roasted potatoes and cooked protein (if using), then place a poached egg on each.

Season with additional salt and pepper and serve immediately.