Salad Lyonnaise : Delicious Poached Egg with Bacon Salad Recipe

Salad Lyonnaise is a conventional French salad from Lyon, made with frisée or curly endive, warm bacon, and a newly poached egg. Not one to have torn up bread with it when one can easily make buttered croutons, I made some croutons for it too. Okay, bacon, eggs, as well as buttered croutons and it counts as a salad? I inhaled it.

Salad Lyonnaise : Poached Egg with Bacon Salad Recipe

Ingredients

• 2 strips bacon
• 1 slice French or Italian bread
• 1 tsp butter
• 1 poached egg
• A handful of fresh frisée lettuce, torn into bite sized items
• 1 teaspoon chopped shallots
• 1 Tbsp olive oil
• 1 Tbsp wine vinegar
• 1/2 tsp Dijon mustard
• Salt as well as pepper to taste

Method

Cook 2 strips of bacon on tool warm until done, concerning 5 minutes. Eliminate from warmth, allow drain of excess fat on a paper towel. Once cool, chop.

Make croutons. Cut a slice of French or Italian bread right into dices. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to look to a different side as soon as one side is toasted.

Poach egg your favored means. See how to poach an egg for our referral on the simplest way to do it.

Layer the frisée, sliced prepared bacon, shallots, and croutons on a salad plate. In a little jar, blend the olive oil, vinegar, mustard, salt as well as pepper. Pour clothing over salad. Leading with the poached egg.

Tweet