In 2-quart saucepan, cook bacon on medium for 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem of lettuce and spinach; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat. Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Poach the eggs: fill a skillet three-quarter ways with water. Bring to a gentle simmer on medium heat. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. Use a slotted spoon to lift the eggs out of the water, drain on paper towels while still in spoon.
To serve, divide salad among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.