Poached Egg and Bacon Salad – Salad Lyonnaise

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Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette.

Photography Credit: Elise Bauer

Salad Lyonnaise is a traditional French salad from Lyon, 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 Bacon Salad Lyonnaise

Poached Egg and Bacon Salad – Salad Lyonnaise Recipe

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  • Yield: Serves one

Ingredients

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

Method

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 Make croutons. 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, chopped cooked 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.

Devour.

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Showing 4 of 12 Comments

  • jaclyn

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

  • 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…

  • 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.

  • 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!

  • 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!

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Poached Egg Bacon Salad LyonnaisePoached Egg and Bacon Salad – Salad Lyonnaise