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Poached Egg and Bacon Salad - Salad Lyonnaise

image

I saw thisvery tasty saladon Ben Trott's Vox page and just had to make it. It is a traditional French salad, called Salad Lyonnaise , made withfriséeor curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.

INGREDIENTS

A handful of fresh frisee lettuce, torn into bite sized pieces
2 strips bacon
1 teaspoon chopped shallots
1 slice French or Italian bread and a little butter to make buttered croutons
1 Poached egg
1 Tbsp olive oil
1 Tbsp wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste

METHOD

1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.

2 Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

3 Poach egg your favorite way. Seehow to poach an eggfor our recommendation on the easiest way to do it.

4 Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.

Devour.

Spinach Frittata

According to theWikipediaa frittata is "a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. ...

Zucchini Ricotta Frittata

Did you know that yesterday was "Dump Your Extra Zucchini On Your Neighbor's Doorstep Day"? According to our local newspaper it was, though I think they may ...

Tuscan Scrambled Eggs

I honestly don't know if they serve scrambled eggs this way in Tuscany, but ever since we started making eggs this way, pulled fromTuscany: The Beautiful Coo...

Zabaglione

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, or as a sauce, or...

French Toast

Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in ...

Egg Salad Sandwich

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Easy Poached Eggs

Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to sala...

Huevos a la Mexicana

Huevos al la Mexicana, or Mexican-style eggs, are essentially eggs, cooked and scrambled in salsa. My mother has been serving "huevos" (pronounced weh-vose, ...

Huevos Rancheros

One great benefit of growing up in California (LA actually) and having a Hispanic mother is being exposed at an early age to Mexican food. From the time I wa...

Deviled Eggs

Deviled eggs. Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen of these in one sitting. These were quick and easy. If you wan...

Chorizo and Eggs

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Cheesy Crustless Quiche

I had this crustless quiche recently at a ladies weekend (you know, the kind where husbands and kids are left to fend on their own and the gals take a well d...

Caramelized Onion Quiche

Ever wake up in the morning with a craving for a specific food? This morning it was quiche, specifically an onion quiche. To my dear father who turned up his...

Asparagus Frittata

My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a ter...

As-You-Like-It Breakfast Casserole

On vacation, 5 o'clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I'm the one ...