Salad

Lyonnaise salad

Name: Lyonnaise salad
Total time: 25 min
Yield: serves 4
Ingredients: 150 g Bacon bits; a handful Croutons; 1 tbsp Vinegar; 4 Egg; 1 Romaine lettuce; 2 tbsp Olive oil

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Bacon bits — to buy150 g
Croutons — to buya handful
Vinegar — to buy1 tbsp
Egg — to buy4
Romaine lettuce — to buy1
Olive oil — to buy2 tbsp

Preparation

Fry the lardons in a dry pan until nicely browned and crisp, then set aside, keeping the fat in the pan.
Toast the croutons in that same fat, until golden.
Bring a pot of gently simmering (not boiling) water with a splash of vinegar. Crack each egg into a small cup, stir the water into a swirl with a spoon and slide the egg in gently; poach for 3 minutes then lift out with a slotted spoon and drain on paper towel.
Divide the lettuce among plates, add the still-warm lardons and croutons.
Top each plate with a poached egg, drizzle with vinegar and oil, season with salt and pepper, and serve immediately while the yolk is still runny.