Poached Egg and Bacon Salad – Salad Lyonnaise

I saw a tasty salad on Ben Trott’s Vox page and just had to make it. It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.

Poached Egg and Bacon Salad – Salad Lyonnaise Recipe

  • Yield: Serves one.


  • A handful of fresh frisee lettuce, torn into bite sized pieces
  • 2 strips bacon
  • 1 teaspoon chopped shallots
  • 1 slice French or Italian bread and a little butter to make buttered croutons
  • 1 Poached egg
  • 1 Tbsp olive oil
  • 1 Tbsp wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste


1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.

2 Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

3 Poach egg your favorite way. See how to poach an egg for our recommendation on the easiest way to do it.

4 Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.


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  1. Tara

    Oooh that looks like a delightful brunch! Frisee isn’t my favorite lettuce but I’d love to try the recipe with arugula. Yum!

  2. Sarah

    I’ve had similar salads, and it’s the egg that really makes it–the yolk running over and coating the greens. Yum!


  3. adriana

    I am in love with this salad.

  4. jaclyn

    it is better if you put cubed, or shreded gruyere on it…

  5. jonathan

    I’ve had a similar style salad with a poached quail egg. Very good. I think the dressing calls out for a higher quality imported Italian red wine vinegar. Look for a higher acidity on the label – 6% or better. It’ll cut through the richness of the yolk and just plain taste better. A really good olive oil never hurts either…

  6. Arcey

    This is one of my favorite salads. I’ve tasted it at about 5 different restaurants in the SF Bay Area (so far, Bistro Jeanty in Yountville is the best), and have made it myself several times. I make it with escarole and frisee, and sherry vinegar, rather than red wine vinegar. I totally love this salad — thanks for bringing it to everyone’s attention here.

  7. Kari

    I’ve been visiting your site for a while now, but broke down to leave a comment on this one for this first time. My husband and I live in Lyon and are always looking for recipes for the excellent regional dishes. Now we can cross the salade of our list!

  8. candy

    I made this tonight…terrific! To make the croutons I fried the bread pieces in the bacon grease. Worked very well! I will make this again and again. Thanks!

  9. Laura

    Did you see the recipe in Mar edition of Bon Appetite for poached eggs on top of asparagus and prosciutto, with a chive oil sauce?
    I made it for a brunch for my friends and it was a hit…it was absolutely delish and very colorful.

    this looks great to. I may make this for myself for a weekend brunch. Delish!

  10. Rina

    That is the best salad ever! It’s so delicious. The creaminess of the egg and slight bitter frisee are ideal.

  11. James

    Great salad but a few shockers on this recipe.
    1/You must use bacon chunks not strips of bacon.
    2/This is a meal not a snack. Double all ingredients and quadruple the dressing for a single serve.

  12. Michele

    I thought this was interesting and made it for our dinner last night. I followed the recipe exactly and both my husband and I thought it was delicious.

    I have a “favorite recipes” notebook and it’s definitely found a home there. Can hardly wait to make it again. Perfect summer fare.


  13. Dave

    The dressing is incorrect for a Salade Lyonnaise. The dressing should be made by frying the bacon in some olive oil. When the bacon is crisp, crumble it up and then sautee some shallots (or onion) in the bacon, oil, and rendered bacon fat. (The use of the rendered bacon fat is critical as it provides the unctuous texture which elevates the salad.) Add the mustard and vinegar and whisk into a vinaigrette.

    The warm bacon vinaigrette gets tossed with the frisee, which will very lightly wilt the lettuce. Then add the warm poached egg on top.

    THAT is a salad lyonnaise – a contrast of textures with the warm bacon dressing, barely wilted bitter greens and egg yolk.

  14. Paulaladawn

    Thank you so much for having this in your archives. I just returned from France and had this salad in Lyon (the city/people for which it is named). I can’t wait to try it out.

    FYI the bacon in France was thick cut chunks and just cooked through not crisp. I am not a crouton lover but fresh fried in butter adds an amazing texture.

  15. Melina

    Thank you very much for the recipe. I fell in love with the similar salad i had at a 5star hotel and I’ve been craving it for so long!I have added anchovy bit to it like the hotel did. it tastes wonderful!

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