Poached Egg and Bacon Salad – Salad Lyonnaise

By AliceV

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

Preparation

Step 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.

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.

Poach egg your favorite way.

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.

Yield: Serves one.