Recipe via Smitten Kitchen

For 2 sandwiches:

2 ciabatta rolls
1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)
1 bacon slice, preferably thick-cut
1 tablespoon minced shallot (from 1 small)
1 teaspoon smooth Dijon mustard
4 teaspoons red wine vinegar
Salt and freshly ground black pepper
1/4 cup crumbled blue cheese
1 to 2 teaspoons unsalted butter, divided
2 large eggs
Salt and freshly ground black pepper

Split your rolls and put them in to toast. Place frisée in a medium bowl. Cut bacon crosswise into 1/4-inch wide lardons. In a small heavy skillet, cook bacon over moderate heat, until pieces are crisp. With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan. Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in Dijon. Immediately pour hot dressing over frisée and toss with salt and pepper to taste.

Remove rolls from toaster and divide bacon-frisee salad between each bottom bun. Top each salad pile with half (2 tablespoons) of the blue cheese. Reheat skillet over medium-high heat. Add the butter and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium.  In one minute, you should have a perfect sunny-side-up egg. Remove the egg from the pan and place it on top of the bacon-frisée salad on the bun. Repeat with remaining egg and dig in!