Mediterranean cuisine for every day

Poached egg and crispy bacon – Salade Lyonnaise

3 comments Jul 1st, 2010 | By | 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

difficulty: easy


  • 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.


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  1. Hi Tobias,
    My mouth is watering just for looking at this lovely salad. It has all the ingredients I love!!!

  2. A mouthwatering salad!



  3. Hi Tobias,

    Just found your blog and I think it is really great.
    I am based in California and I edit and manage the new blog about Mediterranean Food and Travel, I was wondering if we could feature one of your Greek recipes at our blog? Let me know.


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