
Ease of Preparation: Easy
Time of Preparation: 30 minutes
Yield: 4 servings
Ever wanted to have a salad for breakfast? Allow us to introduce you to the salade Lyonnaise! Toasted bread, crisp, smoky bacon, a bright vinaigrette, perfectly poached eggs, and some peppery leaves of frisee. Start your day off right!
Ingredients:
Croûtons:
- 1 small baguette
- ¼ cup (60 ml) melted butter
- Salt and pepper
Bacon:
- 8 pieces thick cut bacon
Vinaigrette:
- 2 tablespoons (30 ml) Dijon mustard
- 4 tablespoons (60 ml) red wine vinegar
- Reserved bacon fat (5-6 tablespoons/75-80 ml)
- ½ cup (120 ml) extra-virgin olive oil
- Salt and pepper
Poached Eggs:
- 6-8 cups water
- 2 tablespoons (30 ml) white vinegar
- 4 large eggs
Salad:
- 6 cups (1.5 L) baby frisée lettuce, washed and torn
- Croutons, Bacon, Vinaigrette, Poached Eggs
- Salt and pepper
Method:
For the Croûtons:
Preheat the oven to 375 F (190 C).
Slice baguette into even cubes. Pour the melted butter over the croûtons, season with salt and pepper, and toss to combine, then spread onto a pan in an even layer.
Bake for about 10 minutes, until golden brown, stirring occasionally to ensure even browning.
When ready, set aside at room temperature.
For the Bacon:
Slice the bacon into lardons.
Heat a skillet over medium heat. Fry the bacon until crisp. Drain the bacon bits and set aside and keep warm, reserving the fat separately for the vinaigrette.
For the Vinaigrette:
Combine the mustard and vinegar.
Whisk in the reserved fat, olive oil and season with salt and pepper.
For the Poached Eggs:
Combine the water and vinegar in a deep saucepan and bring to a gentle boil.
Reduce the heat to just below a simmer, stir to create a whirlpool.
Add the eggs to the water one at a time and simmer for 2-4 minutes, until soft poached.
Use a slotted spoon to remove the finished eggs to a paper towel lined plate to drain. Keep warm.
For the Salad:
To assemble the salad, mix the lettuce with as much dressing as you like and toss gently to combine.
Portion the salad onto 4 plates and garnish with additional dressing (if needed), remaining croûtons, and bacon.
Top each plate with one of the warm, poached eggs.
Season with salt and pepper and serve immediately.