Poached Egg And Bacon Salad - Salad Lyonnaise |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Read more . Okay, bacon, eggs, and buttered croutons and it counts as a salad? Ingredients:
a handful of fresh frisee lettuce, torn into bite sized pieces |
2 strips bacon |
1 teaspoon chopped shallots |
1 slice french or italian bread and a little butter to make buttered croutons |
1 poached egg |
1 tbsp olive oil |
1 tbsp wine vinegar |
1/2 teaspoon dijon mustard |
salt and pepper to taste |
Directions:
1. 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. 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 your favorite way.
4. Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.
5. Devour.
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