Name: Poached Egg and Bacon Salad (Salade Lyonnaise)
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 2 strips bacon -; 1 slice French or Italian bread -; 1 teaspoon butter -; 1 poached egg -; 1 tablespoon extra virgin olive oil -; 1 tablespoon wine vinegar -; 1/2 teaspoon Dijon mustard -; Salt and pepper to taste -; Handful fresh frisée lettuce, torn into bite sized pieces -; 1 teaspoon chopped shallots -

Poached Egg and Bacon Salad (Salade Lyonnaise)

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Poached Egg and Bacon Salad (Salade Lyonnaise)

1. 2 strips bacon -

2. 1 slice French or Italian bread -

3. 1 teaspoon butter -

4. 1 poached egg -

5. 1 tablespoon extra virgin olive oil -

6. 1 tablespoon wine vinegar -

7. 1/2 teaspoon Dijon mustard -

8. Salt and pepper to taste -

9. Handful fresh frisée lettuce, torn into bite sized pieces -

10. 1 teaspoon chopped shallots -

How to cook deliciously - Poached Egg and Bacon Salad (Salade Lyonnaise)

1. Stage

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. Stage

Make the 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. Stage

Poach the egg: Poach egg your favorite way.

4. Stage

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

5. Stage

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