Salade Lyonnaise with Poached Egg and Bacon

Ingredients

• 200g (7oz) mixed greens 200g (7oz) mixed greens
• 4 large eggs 4 large eggs
• 150g (5.3oz) bacon, sliced 150g (5.3oz) bacon, sliced
• 1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 26g, 7g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the white wine vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
2. 2.
   Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on a paper towel.
3. 3.
   Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a separate small bowl or ramekin. Carefully slide the eggs into the simmering water and poach for about 3 minutes for a soft yolk.
4. 4.
   While the eggs are poaching, divide the mixed greens among four plates.
5. 5.
   Once the eggs are poached, carefully remove them from the water using a slotted spoon and place one egg on top of each plate of mixed greens.
6. 6.
   Sprinkle the crispy bacon over the salads.
7. 7.
   Drizzle the vinaigrette over the salads and serve immediately.

Treat your ingredients with care...

• Bacon — For a healthier option, you can use turkey bacon or lean bacon. Make sure to cook it until crispy to add a nice texture to the salad.

Tips & Tricks

• To achieve perfectly poached eggs, add a splash of vinegar to the simmering water. This helps the eggs hold their shape.
• For added flavor, you can sprinkle some croutons or toasted almonds over the salad.
• If you prefer a milder dressing, you can reduce the amount of Dijon mustard in the vinaigrette.

Serving advice

Serve the Salade Lyonnaise as a starter or a light lunch. Accompany it with a crusty baguette to complete the meal.

Presentation advice

Arrange the mixed greens on a plate, placing the poached egg on top. Sprinkle the crispy bacon over the salad and drizzle the vinaigrette in an artistic manner. Garnish with a sprinkle of freshly ground black pepper for an elegant touch.