Poached Egg and Bacon Salad - Salad Lyonnaise

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

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

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.