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poached egg salad
Photo: ilovebutter on Flickr

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.

Use our handy guide to poaching a perfect egg every time, top your salad with our favorite vinaigrette recipe and show those non-brunch eaters what they’re missing.