Classic Salade Lyonnaise Recipe

5 from 1 vote

This classic salade Lyonnaise recipe makes a light breakfast salad of soft poached eggs atop frisée lettuce, crispy bacon and croutons with a dressing of olive oil and vinegar. The idea is that you get some frisée, egg white and yolk, a crouton and some bacon in every mouthful. It’s a brilliant mix of textures and a perfect marriage of flavours.

Prep Time15

Cook Time10

Course: Breakfast

Cuisine: French

Servings:

Calories: 291kcal

Author: Terence Carter

Ingredients

1 tbsp butter
1 glug olive oil
½ baguette sliced
100 grams bacon sliced, preferably poitrine salée
250 grams frisée lettuce torn into pieces
4 large fresh eggs fresher the better for poaching
1 sprinkle salt and pepper or to taste

Dressing

3 parts extra virgin olive oil
1 part vinegar whichever type you like

optional items to your taste

Dijon mustard
lemon juice
freshly ground salt and pepper

Instructions

In a saucepan over high heat bring a few centimetres of water to the boil – you want small bubbles rather than a rolling boil.
Heat a non-stick pan to medium heat and add the butter and olive oil.
Add the baguette slices and fry each side until golden brown.
Remove the baguette slices and add the bacon to the pan. Cook until crisp.
If you’re a pork lover (and not on a diet – these two things may be mutually exclusive), set the rendered pork fat aside to add to the salad dressing. It’s delicious!
To poach the eggs, break each egg into a small tea-cup and gently immerse the cup into the water allowing the water to start cooking the egg in the cup. Then gently release the egg into the water. Start a timer for two minutes.
At two minutes, the whites should be set but the yolk runny. Remove with a slotted spoon.
Chop the toasted baguette into crouton-sized pieces, except for four slices.
Place the frisée leaves into a salad bowl and add the bacon and croutons.
To make the salad dressing, pour the olive oil and vinegar into a sterilised jar, along with your optional extras. Shake vigorously. Add salt and pepper to taste.
When your poached eggs are ready – or ready to be reheated – mix the salad with the dressing and place the salad into the bowls in a nice mound. Place the piece of baguette on top.
Place the poached egg on top of the piece of baguette and serve. Serve with salt and pepper.

Nutrition