Poached egg and crispy bacon – Salade Lyonnaise3 comments Jul 1st, 2010 | By Tobias | Category: Recipes, Salads and Dressings
Today the recipe brings us to France. The Salade Lyonnaise is a classic dish from the town of Lyon. It is prepared with Frisee salad but can be also done with arugula. The important thing is that the salad is a bit bitter.
Preparation time: 5 minutes
coking time: 15 minutes
- 100 gram bacon
- 1 hand full of Arugula
- 1/2 onion
- 1 egg
- a few drops of vinegar
- some olive oil
- some pepper
Dice the onions and the bacon and fry in a pan on low heat until brown. This will take you 10 to 15 minutes.
Once the bacon is crispy, add a sip of vinegar.
Bring water to simmer. Put the egg into a cup and then let it carefully glide into the hot water. Leave it there for a minute or two.
Meanwhile put the washed and dried salad on a plate. Add the bacon on top of the salad.
Now fish the egg out of the water, let the excess water drain and put it on top of the salad. Add a bit of fresh pepper and serve.