Lyonnaise Salad

Easy Lyonnaise Salad — French Poached Egg Frisee is my go to move when I want dinner to feel a little fancy, but I do not want to do anything complicated. You know those nights when you are hungry now, but you still want something fresh and not too heavy? This is exactly that. It is warm bacon, a tangy little dressing, and that soft poached egg that turns into sauce the second you cut into it. If you have ever felt intimidated by frisee or poached eggs, I promise this is way more doable than it sounds. Let me walk you through it like I would if you were standing in my kitchen.

Key Ingredients in This Recipe

This salad is simple, which means the ingredients really matter. Nothing has to be expensive, but you want it fresh and you want to use what you like. The vibe is classic French bistro, but still totally weeknight friendly.

Main keyword note: I make Easy Lyonnaise Salad — French Poached Egg Frisee whenever I need something quick that still feels like a treat.

What you will need

• Frisee: It is curly, slightly bitter, and perfect with warm bacon and egg. If it looks a little wild in the store, that is normal.
• Bacon or lardons: Thick cut bacon is easiest. You want pieces that stay a bit chewy and crisp at the edges.
• Eggs: One per person is ideal. Two if you are having a day.
• Shallot: Gives the dressing a gentle bite without overpowering anything.
• Dijon mustard: A small spoon makes the dressing taste “right” in that French way.
• Red wine vinegar: Bright and tangy. It balances the bacon.
• Olive oil: Just enough to round everything out.
• Salt and black pepper: Pepper is especially good here.
• Optional croutons: Use store bought or toast up bread cubes in the bacon fat.

If you are a salad plus protein person, this one already hits that. But if you like having other easy lunchy things around, I also love a classic egg situation like this delicious easy tuna egg salad recipe for busy weekdays.

Tips for the Best Poached Eggs

Poached eggs used to stress me out. Then I realized most of the fear comes from trying to make them perfect. For this salad, you just need a warm egg with a soft center. That is it. And once you nail it one time, you will be like wait, that was fine.

My easy poaching method

Here is what works for me almost every time:

1) Use a small or medium saucepan and fill it with a few inches of water.
2) Bring it to a gentle simmer, not a rolling boil. You want small bubbles, not chaos.
3) Add a small splash of vinegar. This helps the egg whites set up faster.
4) Crack your egg into a small bowl first, then slide it into the water.
5) Cook about 3 minutes for a runny yolk, 4 minutes for a slightly jammy yolk.
6) Lift it out with a slotted spoon and let it drain on a paper towel.

Quick tip: Cold eggs from the fridge are fine, but super fresh eggs tend to hold together better. If your egg whites look wispy in the water, it is usually because the egg is older.

“I thought poached eggs were only for restaurants, but this method actually worked for me on the first try. The salad felt like a real bistro dinner at home.”

Also, if you are on an egg kick lately, you might like this cozy French café style sandwich recipe too: easy croque madame French ham cheese egg.

How to Make This Bacon and Frise Salad (Salad Lyonnaise)

This is where everything comes together fast. I like to prep the frisee first, then cook the bacon, then use a bit of that warm bacon fat to help the dressing taste extra good. It is one of those small things that makes it feel restaurant style without any effort.

Step by step

1) Wash and dry the frisee.
Frisee can hide grit, so give it a good rinse. Dry it well so the dressing sticks instead of sliding off.

2) Cook the bacon.
Cut bacon into small pieces and cook in a skillet over medium heat until browned and crisp at the edges. Remove bacon to a plate. Leave a little bacon fat in the pan, like 1 to 2 tablespoons.

3) Make the warm dressing right in the pan.
Turn the heat low. Add minced shallot and cook for about 30 seconds. Turn off the heat and whisk in red wine vinegar, Dijon, a pinch of salt, and pepper. Add a small drizzle of olive oil if it tastes too sharp.

4) Toss the salad.
Put frisee in a big bowl. Pour the warm dressing over it and toss. Add bacon and croutons if using.

5) Top with poached eggs.
Place one poached egg on each plate of salad. Add extra black pepper. Then cut into the egg and let it do its thing.

When I serve Easy Lyonnaise Salad — French Poached Egg Frisee, I usually bring it to the table immediately. This is one of those salads that is best when the dressing is still warm and the egg is fresh.

Side note, if you like creamy egg based salads but want something totally different for a picnic or BBQ, I have made versions inspired by this easy deviled egg pasta salad bbq side dish and people always ask for the recipe.

Swaps and substitutions Best Bacon and Frise Salad

Real life cooking means using what you have. This salad is flexible, and honestly that is part of why I make it so often.

Greens
If you cannot find frisee, try:

– Curly endive (very similar)
– Arugula (peppery and easy to find)
– Mixed greens (milder, less bitter)

Bacon swaps
No bacon or you do not eat pork?

– Turkey bacon works, just cook it until crisp and add a little olive oil to the dressing
– Pancetta is amazing if you have it
– For a vegetarian version, use sautéed mushrooms and a pinch of smoked paprika for that savory vibe

Vinegar options
Red wine vinegar is classic, but in a pinch:

– Sherry vinegar tastes great and a little fancy
– Apple cider vinegar works, just use a tiny bit less since it can be louder

Egg options
If poaching is not happening today, do not force it. A soft boiled egg is still delicious. Even a fried egg with a runny yolk will give you that rich sauce feeling.

And if deviled egg flavor is your comfort zone, you might also enjoy this creamy twist: deliciously easy deviled egg salad recipe.

Other Recipes to Try

If you like the mix of crisp, creamy, and savory here, there are a bunch of nearby recipes that usually hit the same craving. I rotate these depending on the season and my mood.

For something that feels like a potluck hero, I keep this bookmarked: easy deviled egg pasta salad. It is simple, familiar, and it disappears fast.

Also, if you are building a little French inspired weekend at home, pair this salad with a bowl of soup and call it a day. Easy Lyonnaise Salad — French Poached Egg Frisee is surprisingly filling, especially if you add extra croutons or serve it with crusty bread.

Common Questions

Can I make this salad ahead of time?
You can wash and dry the frisee and cook the bacon ahead. But wait to dress the greens and poach the eggs until right before serving, or it gets limp.

How do I keep poached eggs warm if I am making a few?
Put them in a bowl of warm water for a couple minutes. Do not use hot water or they keep cooking.

What if my egg falls apart in the water?
Usually the simmer was too strong or the egg was older. Lower the heat and add a splash of vinegar. Cracking into a small bowl first helps a lot.

Is frisee supposed to taste bitter?
Yes, a little. That is why the warm bacon and tangy dressing are so good here. The contrast is the whole point.

What can I serve with it?
Crusty bread is perfect. If you want more, add roasted potatoes or a simple soup. It is also great with a glass of something cold and bubbly if you are feeling it.

A little pep talk before you try it

If you have been stuck making the same salad on repeat, this is your sign to switch it up. Easy Lyonnaise Salad — French Poached Egg Frisee sounds fancy, but it is really just smart ingredients doing the heavy lifting. For extra inspiration, you can compare my approach with this Frisée Salad with Bacon, Croutons and Poached Egg (Lyonnaise … or check out the techniques in Chef John’s Salad Lyonnaise Recipe – Allrecipes. Make it once, take a bite with that runny yolk and warm dressing, and you will get why people love it. Then make it again, because the second time is even easier.