Warm Bacon Salad with Poached Egg — Salade Lyonnaise
The great Lyon bouchon salad, frisée tossed in a warm bacon vinaigrette with crisp lardons, garlic croutons and a soft poached egg on top.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear frisée into bite-sized pieces. Cube sourdough into 1.5cm pieces. Finely chop shallot. Halve garlic clove. Chop parsley and snip chives. Whisk shallot, Dijon mustard, red wine vinegar, 1 tsp salt and pepper in a small bowl. Have eggs in a cup ready for poaching.
Bake
Toss bread cubes with 2 tsp olive oil and a pinch of salt. Bake at 200°C on a tray 8–10 minutes until deep golden. Rub warm croutons with halved garlic clove and set aside.
Saute
Render lardons in a heavy pan over medium heat 5–6 minutes until crisp and golden. Lift onto paper towel, leaving rendered fat in pan. Reheat fat over low heat, whisk in vinegar mixture and 3 tbsp extra virgin olive oil off heat until emulsified. Keep warm.
Boil
Bring a wide pan of water to a bare simmer with white wine vinegar and 0.5 tsp salt. Slide eggs from cup gently into water one at a time and poach 3 minutes until whites are set and yolks remain runny.
Build
Divide frisée between two wide shallow bowls. Scatter lardons and croutons over leaves. Drizzle warm bacon vinaigrette over salads and toss lightly so leaves are coated but still crisp.
Plate
Lift poached eggs with a slotted spoon and rest one on top of each salad. Scatter parsley and chives over the eggs, add a twist of black pepper, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.