Salad lyonnaise

Salad lyonnaise

From
Posh Eggs
Serves
2
Prep
15 mins
Photographer
Louise Hagger

A simple French salad of bitter leaves, salty bacon and vinegar dressing, with a runny poached egg nestled at its centre. Use really fresh eggs for a perfect poach.

Ingredients

Quantity Ingredient
1 head frisee lettuce or other bitter leaves
2 eggs
1 tablespoon extra virgin olive oil
100g smoked streaky bacon, sliced into lardons
1 shallot, finely diced
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
salt
freshly ground black pepper

Method

  1. Remove and discard the tough outer leaves from the lettuce. Rinse and pat the inner leaves dry with kitchen paper, separate into bite-sized pieces and set aside in a bowl.
  2. To poach the eggs, put about 5 cm water into a pan, bring to the boil over a high heat then reduce the heat right down to a shudder. Crack each egg into a teacup and gently slide them into the water, at separate sides of the pan. Cook for 3 minutes and then remove with a slotted spoon and drain briefly on kitchen paper.
  3. Meanwhile, heat the oil in a frying pan over medium heat. Add the bacon and fry until crisp. Remove with a slotted spoon and set aside. Add the shallot to the pan and fry for 30 seconds. Stir in the vinegar and mustard, return the bacon to the pan and season with salt and pepper. Spoon the warm dressing over the salad leaves and toss to coat. Divide the salad between two plates and top with the softly poached eggs and a pinch of cracked black pepper.
Tags:
eggs
breakfast
lunch
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again