Salade lyonnaise is a classic French salad with poached egg and bacon.
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salade lyonnaise

Salade lyonnaise - a simple green salad with bacon and a poached egg - makes an elegant appetizer or a nice light lunch.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: French
Servings: 4
Author: romain | glebekitchen

Ingredients

  • 6 cups frisée
  • 4 large or extra large eggs
  • 6 slices good quality bacon
  • French vinaigrette - recipe link in the instructions below

Instructions

  • Bring a saucepan of water to a simmer. Blanch the bacon for about 30 seconds by placing the bacon in the hot water. Drain.
  • Pan fry the bacon until cooked but not overly crisp.
  • Cut into 1/2 inch pieces.
  • Make the vinaigrette

Traditional poached eggs

  • Bring a pot of salted water to a boil. Add a tablespoon of white vinegar.
  • Reduce heat to bring the water down until barely simmering.
  • Break the eggs into individual small bowls.
  • Stir the water in a circular motion - you are making your own little whirlpool
  • Carefully but quickly submerge the egg in the water and remove the bowl.
  • Cook for three minutes. Remove the eggs with a slotted spoon and season with salt.
  • Use your eyes. Barely simmering is subjective. If the egg doesn't look cooked it probably isn't.

Sous vide poached eggs

  • Bring your sous vide to 145F.
  • Cook the eggs in their shells at 145F for 45 minutes.
  • Bring a saucepan to a boil and then reduce the heat to bring the water to a gentle simmer.
  • Crack the egg against your counter. Peel off enough shell to be able to pour the eggs into individual small bowls (one per egg).
  • Carefully but quickly submerge the egg and bowl in the simmering water. Remove the bowl.
  • Poach for about 1 minute. You just want the white to set up a bit more. You don't want to continue to cook the yolk. Remove the egg from the water with a slotted spoon and season with salt.

Make the salad

  • Salt the greens and toss the greens in the vinaigrette and distribute onto 4 plates.
  • Sprinkle bacon over the greens.
  • Top with a poached egg and a bit of fresh ground pepper.