Easy Poached Egg Salad

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.

Easy Poached Egg Salad
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  • 1 head butter lettuce
  • 1 bunch friseé lettuce
  • 1 teaspoon vinegar or lemon juice
  • 2 large eggs
  • 4 slices thick-cut bacon
  • 1/4 cup Vinaigrette
  1. Wash and dry lettuce and friseé, then tear into large pieces and arrange on two plates. 
  2. In a skillet, fry bacon until crisp and set aside to drain on paper towels. 
  3. Fill a large pot with at least 6 inches of water and add a teaspoon of vinegar or lemon juice
  4. Bring the water to a full boil, then turn the heat down so that the water is only slightly boiling.
  5. Crack the eggs into two shallow bowls or ramekins and then slowly slide them into the water and cook for about 4-5 minutes.
  6. Gently remove the eggs using a slotted spoon, allowing the water to drain through the spoon, and place on on top of each salad.
  7. Roughly chop bacon and sprinkle over salad.
  8. Drizzle with vinaigrette and serve.
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