Entree: France – Lyonnais – Salade Lyonnaise (Warm frisée greens tossed with a warm bacon vinaigrette, topped with croutons and a poached egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 min

Total 31 min

Ingredients

- 8 oz (225 g) frisée (curly endive), trimmed and torn
- 8 oz (225 g) slab bacon or pancetta, cut into lardons
- 4 large eggs, approx. 200 g total
- 4 oz (115 g) stale baguette, cut into 1/2-inch (1.3 cm) cubes for croutons
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) minced shallot (about 1 small shallot)
- Salt
- Freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh chives or parsley (optional)

Instructions

1. Cook the lardons: In a large skillet over medium heat, add the bacon lardons and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving the rendered fat in the pan.
2. Make croutons: Add butter and 1 tbsp (15 ml) olive oil to the same skillet with the bacon fat. Add the baguette cubes and sauté, stirring, until golden and crisp, 4–6 minutes. Remove and set aside.
3. Prepare warm vinaigrette: Reduce heat to low, add minced shallot to the skillet and sauté 1 minute. Stir in red wine vinegar and Dijon mustard, scraping up browned bits; simmer 30 seconds. Season lightly with salt and pepper.
4. Poach the eggs: Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar if desired. Crack each egg into a small cup and slip into simmering water. Poach until whites are set but yolks remain runny, 3–4 minutes. Remove with a slotted spoon and drain briefly on paper towel.
5. Assemble: Place frisée in a large bowl. Pour the warm vinaigrette over the greens and toss gently to wilt slightly and coat evenly. Add half the croutons and half the bacon, tossing lightly.
6. Plate and finish: Divide dressed frisée among 4 plates. Top each with remaining bacon and croutons, place one poached egg on each portion, and sprinkle with chives or parsley if using. Serve immediately, seasoning eggs with extra salt and pepper to taste.