In a 12 to 14 inch sauté pan, heat the guanciale over medium-low heat until most of its fat is rendered. Remove the guanciale to a plate lined with paper towels and discard the fat.


In a large bowl, combine the frisée, 3 tablespoons of the oil, the lemon juice, and salt and pepper and toss well. Set aside.


In a nonstick pan, heat 1 tablespoon of the butter over high heat until it foams and subsides. Crack one egg into the pan, taking care not to break the yolk and cook without turning for 4 to 5 minutes, or until the white is cooked through and the yolk is “sealed.” Season with salt and pepper and remove from the pan. Repeat with the remaining butter and eggs, working with two pans if possible to speed up the process.


While the rest of the eggs cook, toast the bread on the grill or under the broiler until light brown on both sides. Lightly rub each piece of toast with a garlic clove and drizzle each one with some of the remaining 2 tablespoons of olive oil. Halve each piece of the toast on the bias.


Divide the frisée salad evenly among four dinner plates and top each with one eggs. Sprinkle the guanciale batons over the salads, shave as much white truffle as you can afford over each plate (about 10 grams per person) and serve immediately with the toast.