Preheat the oven to 400 degrees F.
Drizzle baguette slices with 2 tablespoons olive oil and top with each slice with some Comte cheese. Place into oven for 10 minutes or until cheese is melted and brown.
In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons. Render lardons until crispy and caramelized.
While lardons are rendering, make the vinaigrette. In a small bowl, combine the shallots and mustard. Whisk in the vinegar and the remaining extra-virgin olive oil. Season with salt and pepper.
Remove the lardons from pan and drain on a paper towel lined plate. Set aside. In the same skillet, add butter and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.
While the eggs are cooking, arrange frisee in a large bowl. Pour dressing over frisee and toss to coat.
On 6 plates, arrange a mound of salad and top with fried eggs. Garnish with the lardons, set 2 croutons on each plate and serve immediately.
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