Heat 3 Tbsp. of oil in large fry pan. Add bread cubes and fry to toast nicely browned croutons. Set aside.
Sauté the garlic in the next 2 Tbsp. olive oil. Add the wine vinegar.
Divide the lettuce greens into 4 individual salad serving dishes. Drizzle the wine vinegar mixture over the lettuce. Place one poached egg in the center of each salad. Scatter toasted croutons, bacon pieces, Parmesan "curls", and shoestring potatoes around the outside of the egg. Grind fresh ground pepper over the salad. Each person will cut through their egg to add to the dressing of their salad.
How to poach an egg: First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water. The vinegar will help the egg whites to congeal more easily. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.