Make the croutons: Bake the cubed 1 oz white bread in an air fryer at 300℉ for 13 minutes.

Poach the eggs: In a small pot, pour in 3 cups water and 2 tbsp white vinegar and bring the mixture to a gentle simmer. Crack 4 medium egg into a small shallow bowl. Using a slotted spoon, swirl the water and slide the eggs into it. Simmer for about 1 minute until the white is set and the yolk is filmed over. Using a slotted spoon, remove the poached eggs to a bowl of cool water.

Cook the bacon: In a small pan, add 1 oz bacon, and cook over medium heat for 2 minutes. Remove to a plate and set aside. When completely cooled, chop into small pieces.

Cook the mushrooms: In the same pan, add 4 oz brown mushrooms and stir fry for 2 minutes. Transfer to a plate.

Make the dressing: Combine 1 large egg yolk and 1 tbsp Dijon mustard in a small bowl. Whisk until well combined. Then add 1 tsp lemon juice and 1 tsp red wine vinegar and swirl to combine. Pour 2 tbsp olive oil into the mixture.

Assemble the salad:

- Layer the frisée lettuce, stir-fried mushrooms, poached eggs, and croutons on a salad plate.

- Pour the dressing over the salad.

- Finish with 1/4 tsp ground pepper.

Serve.