Preparation

• Combine the mayonnaise and harissa in a small bowl and stir until blended. Set aside.
• Cut the bacon in half crosswise, arrange in a medium skillet, and put the skillet over medium heat. Cook, turning the bacon frequently, until cooked through and crispy but still a little chewy, about 8 minutes. Transfer to a paper towel–lined plate and set aside.
• Bring about 4 cups of water to a boil in a small saucepan. Lower the heat to a bare simmer and add 
1 tablespoon of the vinegar. Crack an egg into a small cup or ramekin and, holding the cup just above the surface of the water, carefully pour the egg into the water. Repeat with the second egg. Cook the eggs until the whites have cooked through but the yolk is still runny, 2 to 3 minutes. (To check, carefully lift an egg out of the water with a slotted spoon. Prod the white—it should feel firm and bouncy all the way through.) With a slotted spoon, transfer the eggs to another paper towel–lined plate.

• In a small bowl, combine the frisee or radicchio, the remaining 1 teaspoon vinegar, the shallot, and the olive oil. Sprinkle with a pinch of salt and pepper and toss to blend.
• 烤面包或将面包烤到您的喜好，然后将蛋黄酱均匀地撒在两个碎片上。上面放培根，番茄，飞盘和鸡蛋。将鸡蛋撒上一点盐和胡椒粉，然后再撒上其他两块面包。

• Serve right away (with plenty of napkins).