Poached Egg and Bacon Salad – Salad Lyonnaise

• Meat

  • 2 strips Bacon

• Produce

  • 1 handful Frisee lettuce, fresh
  • 1 tsp Shallots

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Wine vinegar

• Bread & Baked Goods

  • 1 slice French or italian bread

• Dairy

  • 1 tsp Butter

Found on simplyrecipes.com

Description

Ingredients

• 2 strips bacon
• 1 slice French or Italian bread
• 1 teaspoon butter
• 1 poached egg
• A handful of fresh frisée lettuce, torn into bite sized pieces
• 1 teaspoon chopped shallots
• 1 Tbsp olive oil
• 1 Tbsp wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Directions

• 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 Make croutons. 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. See how to poach an egg for our recommendation on the easiest way to do it. 4 Layer the frisée, chopped cooked 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.