Salade Lyonnaise

1. 1

   Put frisee or other greens in large salad bowl.

2. 2

   Put olive oil in skillet over medium heat.

3. 3

   When hot, add bacon and cook slowly until crisp all over, about 10 minutes.

4. 4

   Add shallot or onion and cook until softened, a minute or two.

5. 5

   Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.

6. 6

   Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling.

7. 7

   One at a time, break eggs into a shallow bowl and slip them into the bubbling water.

8. 8

   Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over.

9. 9

   Remove each egg with a slotted spoon and drain briefly on paper towel.

10. 10

    If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste.

11. 11

    Top each portion with an egg and serve immediately.

12. 12

    (Each person gets to break the egg.)

* Per serving · 4 servings · Values may vary.

No additional tips available.