Bacon Frisée Salad

Preheat oven to 425 degrees F. Grease 12-cup muffin pan; set aside. Arrange bacon on 18-inch by 12-inch jelly-roll pan, roast 5 minutes. Add shallot to pan; roast 5 minutes or until bacon is crisp. Meanwhile, in 1-quart saucepan, heat 2 cups water to boiling. Drain bacon on paper towels. Let cool slightly, then crumble. In blender, puree shallot, lemon juice, Dijon, vinegar, 1 tablespoon water, and 1/4 teaspoon each salt and freshly ground black pepper. With blender running, drizzle in oil. To each cup of prepared muffin pan, add 2 tablespoons boiling water. Crack 1 egg into each cup. Add enough boiling water to cover eggs. Bake 7 minutes or until whites are set and yolks begin to thicken. While eggs bake, in bowl, toss spinach, frisée, bacon, and dressing until mixed. Divide among 12 plates. Run thin-bladed knife around edges of eggs. With slotted spoon, lift out each egg; quickly drain, still in spoon, on paper towel, then place on greens. Serve hot.