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Easy Lyonnaise Salad with frisée lettuce, crispy bacon, and a poached egg topped with vinaigrette.

Easy Lyonnaise Salad — French Poached Egg Frisee

A simple yet delightful French salad featuring frisee, crispy bacon, and a perfectly poached egg, all dressed with a tangy warm dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course, Salad
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head Frisee Curly and slightly bitter, perfect with warm bacon and egg.
  • 4 slices Thick cut bacon or lardons Cut into small pieces for easy cooking.
  • 2 large Eggs One per person; use two if you're particularly hungry.
  • 1 small Shallot, minced Gives the dressing a gentle bite.
  • 1 teaspoon Dijon mustard Adds classic French flavor to the dressing.
  • 2 tablespoons Red wine vinegar Bright and tangy, balances the richness of bacon.
  • 2 tablespoons Olive oil Just enough to round out the dressing.
  • to taste Salt and black pepper Freshly cracked pepper is especially good.
  • Optional croutons Use store bought or toast up bread cubes in the bacon fat.

Method
 

Preparation
  1. Wash and dry the frisee, giving it a good rinse to remove grit.
  2. Cook the bacon by cutting it into small pieces and frying it in a skillet over medium heat until browned and crisp at the edges.
  3. Remove the bacon to a plate, leaving 1 to 2 tablespoons of bacon fat in the pan.
  4. Make the warm dressing right in the pan: reduce the heat, add minced shallot, cook for about 30 seconds, then whisk in red wine vinegar, Dijon mustard, a pinch of salt, and black pepper.
  5. Toss the frisee in a big bowl with the warm dressing and add the bacon and croutons if using.
Final Touch
  1. Poach the eggs using gentle simmering water mixed with a splash of vinegar, cooking for about 3 to 4 minutes for a runny yolk or slightly jammy yolk.
  2. Lift the poached eggs out carefully with a slotted spoon and drain on a paper towel.
  3. Serve the salad immediately, placing a poached egg on each plate, sprinkling with extra black pepper, and cutting into the egg to let the yolk create a sauce.

Notes

This salad is best served immediately while the dressing is warm and the eggs are fresh. You can prepare the frisee and bacon ahead, but wait to dress the greens and poach the eggs until just before serving.