📝 About This Recipe
Hailing from the gastronomic heart of France, this iconic salad is the perfect marriage of bitter frisée greens, salty lardons, and a rich, golden-yolked poached egg. It is a masterclass in texture and temperature, where the warm bacon fat emulsifies into a sharp mustard vinaigrette that slightly wilts the greens. This dish is a quintessential Lyon bouchon staple that elevates simple ingredients into a sophisticated, soul-warming lunch.
🥗 Ingredients
The Greens and Base
- 2 heads Frisée lettuce (torn into bite-sized pieces, inner pale leaves preferred)
- 2 thick slices Sourdough bread (cut into 1-inch cubes for croutons)
- 1 clove Garlic (peeled and halved)
The Lardons
- 8 ounces Smoked slab bacon (cut into 1/4-inch by 1-inch matchsticks)
- 1 tablespoon Extra virgin olive oil (only if needed for the bacon)
The Warm Vinaigrette
- 1 Shallot (minced very finely)
- 1 tablespoon Dijon mustard (smooth, high-quality French mustard)
- 3 tablespoons Sherry vinegar (red wine vinegar can be substituted)
- 3-4 tablespoons Reserved bacon fat (rendered from the lardons)
- 1/2 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Poached Eggs
- 4 pieces Large eggs (cold, very fresh eggs)
- 1 tablespoon White vinegar (for the poaching water)
Garnish
- 2 tablespoons Fresh chives (finely chopped)
- 1 tablespoon Fresh parsley (minced)
👨🍳 Instructions
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1
Wash the frisée thoroughly in cold water and spin it very dry. Place the greens in a large heat-proof mixing bowl and set aside.
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2
In a large skillet over medium-low heat, add the bacon lardons. Cook slowly, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp (about 8-10 minutes).
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3
Use a slotted spoon to remove the lardons and drain them on a paper towel-lined plate. Keep about 3-4 tablespoons of the liquid fat in the skillet; discard the rest or save for another use.
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4
In the same skillet with the hot fat, add the bread cubes. Toast over medium heat, tossing frequently, until golden and crunchy. Rub the halved garlic clove over the warm croutons for a subtle aroma, then set them aside with the bacon.
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5
Bring a medium saucepan of water to a very gentle simmer. Add the white vinegar (do not add salt, as it breaks up egg whites).
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6
Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and carefully drop the eggs in one at a time. Poach for exactly 3 minutes for a runny yolk.
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7
While the eggs poach, return the skillet to low heat. Add the minced shallots and cook for 1 minute until softened but not browned.
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8
Whisk in the Dijon mustard and sherry vinegar into the warm fat in the skillet, scraping up any browned bits. Season with salt and a generous amount of black pepper.
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9
Immediately pour the hot vinaigrette over the frisée in the bowl. Toss quickly so the heat slightly wilts the tough greens.
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10
Add the warm lardons and croutons to the bowl and toss again to distribute.
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11
Divide the dressed salad among four plates, piling the greens high in the center.
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12
Lift the poached eggs out of the water with a slotted spoon, blot the bottom of the spoon on a clean towel to remove excess water, and place one egg atop each salad mound.
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13
Garnish with fresh chives and parsley, and serve immediately while the eggs and dressing are still warm.
💡 Chef's Tips
Use the freshest eggs possible; the whites stay tighter and create a cleaner poach. Don't skip the frisée; its bitterness is essential to balance the heavy bacon fat and rich yolk. Ensure the greens are bone-dry; water on the leaves will prevent the warm dressing from adhering. If your bacon doesn't render enough fat, supplement with a high-quality neutral oil or extra virgin olive oil. For a perfect presentation, trim any 'feathery' bits off the poached eggs with a pair of kitchen shears before plating.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Beaujolais Blanc or a Sancerre. Serve with extra slices of crusty baguette to mop up the broken egg yolk and dressing. A side of chilled radishes with sea salt makes for a refreshing, crunchy accompaniment. Follow the meal with a light lemon sorbet to cleanse the palate after the rich bacon and egg flavors.