This recipe can be prepared in 45 minutes or less.
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Ingredients
Makes 4 servings
Step 1
Tear frisée into bite-size pieces and put in a large bowl. If using slab bacon, cut lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).
Step 2
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
Step 3
Have ready another skillet with 1 inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. (Egg will become oval, with yolk completely covered by white.) Add remaining 3 eggs in same manner. Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks. (Serving this salad with runny—not fully cooked—yolks may be of concern if there is a problem with salmonella in your area.) Immediately transfer eggs to skillet of warm water.
Step 4
Reheat bacon in its skillet over moderate heat. Add shallot and cook, stirring, 1 minute. Add red-wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisée and toss with salt and pepper to taste.
Step 5
Divide salad among 4 plates and top with drained poached eggs. Season eggs with salt and pepper and serve salad immediately.
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Reviews (34)
Back to TopYour picture shows a sunny side up egg, not a poached one.
Themann518
6/18/2021
这是典型的法国配方。虽然有些不太le substitute other ingredients, which is ok, it won’t be the traditional one. I prefer not messing with perfection on this one.
gail.lorene4752
South Carolina
4/14/2019
This is a classic recipe and I didn't have the wine vinegar so substituted with a good quality balsamic abc added a touch of evoo to it as well as a small spoon full of French dijon mustard it was to die for and I've had it with wild mushrooms and lardons without the egg and it was superb as well they made it with sherry vinegrette and it was stupendous .. this was my dinner tonight and it was as good as in France
Cherrytoes
San Anselmo, CA
6/4/2017
Good recipe. I like it with a little bit of fresh shallot as well. Poaching the eggs can be quite challenging.
rambutan
Arlington, TX
11/8/2015
Excellent. Needed to add a T of olive oil to the dressing. Wonderful.
Anonymous
Ghent, NY
1/7/2015
I used a combination of curly endive and green leaf as the greens. Used about half bacon renderings and olive oil as base, shallots as specified, about 1 1/2 tsp. dijon mustard and tarragon vinegar. It was outstanding.
laughing55
Brownsville, TX
5/11/2014
This one of my favorite salads, I serve it with duck confit and a crisp riesling. One of the few meals that is a repeat in my house.
Tang1
Martinez, CA
2/13/2014
Just had this for a late breakfast/brunch. Yum!!
pcush
Brattleboro, VT
3/5/2013
Fabulous weeknight supper - would also be very impressive to serve to guests.
shassanein
Toronto
4/24/2012
This is my families fav with just a couple changes. After cooking bacon or pancetta I pour off all but about 2 tbsp fat. Circle pan once or twice with good balsamic vinegar and a drizzle of good quality honey. Cook till bubbly/ salt/ cracked pepper and pour over salad with eggs. My husband like croutons and dry cranberries over top! Also works well with sunny side up egg cooked on olive oil until edges are crispy and curled. Making me hungry....
canuckski
12/22/2011
Loved this recipe. The dressing was just right. We had it with a homemade veggie "creamed" soup that that had not cream. Baby spinach was all I had for greens and poached two poached eggs since it was our main course. Felt like I was back in Paris.
joanhb
Chicago, IL
2/19/2011
Easy and tasty dinner! Reserved 1 T bacon drippings for dressing and crumbled bacon on top of salad for crunch. Definitely makes it into our weeknight repertoire. Enjoyed with a Cotes-du-Rhone.
Cobbler
Raleigh, NC
12/29/2010
Great recipe wiith the following changes. French lardon is not smoked so instead of bacon, I used salted pork (Hormel). It was scary to use all the drippings from the pork fat as the base of the dressing so I used 1/3 and replace it with olive oil. Added shallots and red wine vinegar as per recipe, and also added 1/2t of Dijon mustard and a pinch of sugar. Served it with French onion soup gratinee and it was the perfect bistro dinner.
yiatin
New York, NY
12/8/2010
I've had this salad twice at Mon Ami Gabi in the Paris Hotel in Vegas. After thinking about it non-stop, I made it myself and LOVED it! It's such a great salad, I probably won't make any other salad. I agree with previous posters, don't use anything but poached eggs.
Nikki_in_Cali
Sandy Eggo
9/8/2010
Very easy to make with ingredients you have on hand (other than frisee.) I didn't have red wine vinegar on hand, so I used white balsamic vinegar, and it was still delicious.
jc03888
New York, NY
2/7/2010
