Bacon And Egg Salad (lyonnaise-style Salade Lyonnaise)
Bacon and Egg Salad, also known as Salade Lyonnaise, is a classic dish from Lyonnaise cuisine. This salad features crispy bacon, poached eggs, and a tangy vinaigrette dressing, creating a delightful combination of flavors and textures.
Ingredients
- 4 large eggs
- 8 slices of bacon
- 1 head of frisée lettuce, torn into bite-sized pieces
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels. Keep the bacon fat in the skillet.
- While the bacon is cooking, prepare the vinaigrette by whisking together the red wine vinegar, Dijon mustard, and olive oil. Season with salt and pepper to taste.
- Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
- In a large bowl, toss the torn frisée lettuce with the vinaigrette. Divide the dressed lettuce among 4 plates.
- Crumble the crispy bacon over the dressed lettuce on each plate.
- Top each salad with a poached egg and season with additional salt and pepper if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Fat
- 25g
- Carbohydrates
- 10g
Supplies
Large skillet Whisk Large bowl Pot for poaching eggs
Tools
Sharp knife Cutting board
Serving suggestions
Serve the Bacon and Egg Salad with crusty French bread and a glass of white wine for a delightful meal.
Tips & tricks
For a variation, you can add croutons or sautéed mushrooms to the salad for extra flavor and texture.
Cost
$10