Bacon and Egg Frisee Salad

Otherwise known as Salad Lyonnaise, this warm salad looks fabulous as well as being really easy to make.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

1 tablespoon olive oil

200 grams (7 ounces) smoked bacon lardons

2 slices of sourdough bread, cut into 1-centimeter (1/2-inch) cubes

150 to 200 grams (5 to 7 ounces) frisee lettuce, torn

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon chopped tarragon

6 tablespoons extra-virgin olive oil

4 large free-range eggs

2 tablespoons chives, snipped

Directions

Special equipment:
Frying pan, slotted spoon
  1. Heat the olive oil in a frying pan and fry the bacon for 2 to 3 minutes over a medium–high heat until crisp. Remove with a slotted spoon and set aside. Fry the bread in the bacon fat until crisp, then drain on paper towels.
  2. Put the lettuce in a salad bowl and add the bacon and crispy bread.
  3. Mix the vinegar with the mustard and tarragon and plenty of seasoning, then whisk in the extra-virgin olive oil to form a vinaigrette.
  4. Bring a small saucepan of water to the boil, then reduce to a gentle simmer. One at a time, crack the eggs directly into the simmering water; poach them for 2 to 3 minutes so the whites are cooked but the yolks still runny. Drain with a slotted spoon on paper towels.
  5. Pour the vinaigrette over the salad and toss to combine. Divide between four plates and top each with a poached egg. Scatter with the chives and serve.
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