Easy Poached Egg Salad
Salade Lyonnaise: the French do bacon and eggs
Sometimes in nature, the perfect sauce for a food is built right in. The oyster is served in its own briny juice, for instance, and the yolk of a poached egg makes everything it runs over just a little better. Hence, poached egg salad, or salade Lyonnaise. That's right, the French eat bacon and eggs. But not unless they're on top of a salad...and not for brunch. The French don't even have a word for brunch. But that doesn't mean we can't appreciate their cuisine for this very important American weekend meal.
- Wash and dry lettuce and friseé, then tear into large pieces and arrange on two plates.
- In a skillet, fry bacon until crisp and set aside to drain on paper towels.
- Fill a large pot with at least 6 inches of water and add a teaspoon of vinegar or lemon juice
- Bring the water to a full boil, then turn the heat down so that the water is only slightly boiling.
- Crack the eggs into two shallow bowls or ramekins and then slowly slide them into the water and cook for about 4-5 minutes.
- Gently remove the eggs using a slotted spoon, allowing the water to drain through the spoon, and place on on top of each salad.
- Roughly chop bacon and sprinkle over salad.
- Drizzle with vinaigrette and serve.