Lunch · French
Salade lyonnaise with bacon and poached egg
Bitter curly endive dressed in warm mustard vinaigrette with crisp bacon and a poached egg.
- Serves
- 2
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 plates- 150 g curly endive
- 100 g bacon, diced
- 30 g shallot, finely chopped
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 large eggs
- 1/4 tsp black pepper
Method
Wash the endive, tear it into pieces and put it in a large bowl.
Fry the bacon in a skillet until crisp, about 6 minutes. Add the shallot and cook for 1 minute.
Take the pan off the heat and whisk in the olive oil, vinegar, mustard and pepper.
Poach the eggs in gently simmering water for 3 to 4 minutes.
Pour the warm bacon dressing over the endive, toss, divide between plates and top each with two eggs.