Classic French Lyonnaise Salad with Bacon and Poached Egg

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A timeless French bistro classic, this warm salad pairs crisp frisée with smoky bacon, golden toasted croutons, and a silky poached egg whose yolk becomes the richest dressing of all. The signature warm red wine vinaigrette gently wilts the leaves for a beautiful contrast of textures.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 33 gFat
• 10 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 3 gSugar
• 22 gProtein
• 780 mgSodium
• 410 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the salad base

• 1 large head frisée lettuce (about 8 oz), trimmed, yellow hearts separated, tougher outer leaves torn
• 4 thick slices day-old country bread, cubed (about 3 cups)
• 2 tablespoons olive oil
• 1 small garlic clove, halved
• 8 oz thick-cut bacon lardons or slab bacon, cut into 1/2-inch pieces

For the warm vinaigrette

• 1 medium shallot, finely minced (about 1/3 cup)
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 3 tablespoons rendered bacon fat (from cooking the bacon)
• 2 tablespoons extra-virgin olive oil

For the poached eggs

• 4 large eggs, very fresh
• 1 tablespoon white vinegar (for the poaching water)
• Flaky sea salt and cracked black pepper, to finish

Directions

1. Bring a wide pot of water to a gentle simmer and add the white vinegar. Preheat the oven to 375°F (190°C).
2. Toss the bread cubes with the 2 tablespoons olive oil and a pinch of salt on a sheet pan. Toast for 8 to 10 minutes, turning once, until deeply golden and crisp. Rub the warm croutons with the cut side of the garlic clove and set aside.
3. In a large skillet over medium heat, cook the bacon lardons slowly for 6 to 8 minutes until browned and crisp on the edges. Transfer to a paper-towel-lined plate and reserve 3 tablespoons of the rendered fat in the pan.
4. Reduce the heat to low and add the minced shallot to the bacon fat. Cook for 1 minute until softened, then whisk in the red wine vinegar, Dijon mustard, salt, and pepper. Whisk in the 2 tablespoons olive oil and keep the dressing warm.
5. Crack each egg into a small ramekin. Stir the simmering water to create a gentle vortex and slide one egg into the center. Poach for 3 minutes for a runny yolk, then lift out with a slotted spoon and drain on a clean towel. Repeat with the remaining eggs.
6. In a large bowl, toss the frisée with about two-thirds of the warm vinaigrette and half of the bacon and croutons, massaging gently so the warm dressing just barely wilts the leaves.
7. Pile the dressed frisée onto four warmed plates. Top each with a poached egg, scatter the remaining bacon and croutons, and spoon the rest of the warm vinaigrette around. Finish with flaky sea salt, cracked pepper, and serve immediately.

Cook’s Notes

• Use thick-cut slab bacon or true lardons for the most authentic flavor; regular streaky bacon renders too much fat and lacks the meaty bite.
• Slightly older eggs (about a week old) hold their shape better in the poaching water, but very fresh eggs yield the most vibrant orange yolks.
• If poaching eggs feels tricky, fry them sunny-side up in a little of the bacon fat instead; the runny yolk still works beautifully.
• Toast the croutons until very crisp so they hold up against the warm dressing without turning soggy.
• For a classic bistro touch, add a small handful of minced chives or a few rinsed anchovy fillets to the vinaigrette.

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