Lunch

Salade Lyonnaise aux Lardons & Œuf Poché

Name: Salade Lyonnaise aux Lardons & Œuf Poché
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 6 ounces pork belly or thick-cut bacon, cut into ½-inch pieces; One 5-oz bunch fresh frisée or curly endive, torn into bite-sized pieces; 1 medium shallot, finely minced; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey or sugar; 2 large eggs; 1 tablespoon white vinegar (for poaching); Sea salt & cracked black pepper to taste; ½ teaspoon Espelette pepper (optional garnish)

A composed Lyon-style salad of tender frisée greens tossed with warm crispy lardons, topped with a silky poached egg and a sharp Dijon-and-shallot vinaigrette. The warm bacon fat dresses the greens in the most luxurious way.

469cal 19gprotein 10gcarbs 39gfat 10min prep 12min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Low-Carb Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Gluten-Free Lunch Recipes Low-Carb Lunch Recipes 30-Minute Meals Meals Under 500 Calories Pork Recipes