Poached Egg and Bacon Salad - Salad Lyonnaise
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Category: Breakfast Typical recipe from: United States Ready in: 15 minutes Servings: 1 people |  |
| 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 |
Directions: 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. See Easy Poached Eggs for our recommendation on how to poach eggs. 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. |