Poached Egg and Bacon Salad - Salad Lyonnaise

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

By
Elise Bauer
Elise Bauer
Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Published October 25, 2006
Elise Bauer
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
Elise Bauer
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Poached Egg and Bacon Salad - Salad Lyonnaise

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serving 1 serving

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 tablespoon extra virgin olive oil
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Method

  1. Cook the bacon:

    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:

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

  4. Make dressing:

    In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.

  5. Assemble salad:

    Layer the frisée, chopped cooked bacon, shallots, and croutons on a salad plate. Pour dressing over salad. Top with the poached egg.

    Devour.