Poached Egg and Bacon Salad – Salad Lyonnaise

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

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • 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 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.