Cut each bacon strip in half to make two short bacon pieces. Sear bacon pieces in a heavy-bottom skillet over medium heat until crispy, remove from pan and drain, reserving rendered fat in the pan
While bacon is cooking, slice endives in half lengthwise (you should be cutting so both pieces still have a piece of root attached that holds the bulb together).
Sear the endive on both sides in the bacon fat, about 3 mins each side, they should get crispy brown. Sprinkle these with a pinch of salt as they are cooking although you don’t need much salt – the bacon fat will add this.
Once the endives have cooked on both sides, crack the eggs into the pan around them and and cook until the whites are firm.
Turn off the heat and cover the pan to let the yolks finish cooking – this takes about another minute. Serve with the with cooked bacon pieces laid on top of the skillet. You can dress this up with some fresh thyme or parsley as well.