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Close-up of a poached egg with its yolk beginning to ooze out over frisée lettuce, surrounded by crispy bacon and browned potato cubes.
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Salade Lyonnaise (Lyonnaise Salad)

This Lyonnaise Salad recipe is a French classic that’s easy to make at home and makes a great meal any time of day. With crisp frisée lettuce, golden potatoes, smoky bacon, and a runny poached egg, it turns simple ingredients into something incredibly satisfying.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings
Calories: 606kcal
Author: Nicole Gaffney

Ingredients

  • 1 russet potato diced
  • 3 tablespoon olive oil divided
  • salt and pepper to taste
  • 3 pieces thick sliced bacon sliced into ½ inch pieces
  • ½ shallot minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 large eggs
  • 1 head frisee lettuce medium to large, cleaned and torn into bite-sized pieces

Instructions

  1. Preheat the oven to 425°F, then line two sheet pans with parchment paper.
  2. Toss the potatoes with 1 tablespoon olive oil, salt, and pepper, then arrange on one sheet pan.
  3. Place the bacon pieces on the other sheet pan, then place both in the oven.
  4. Cook bacon until crisp, about 10-15 minutes, then remove from the pan and drain on paper towels. Reserve 2 tablespoons of bacon fat.
  5. Cook the potatoes, tossing once or twice about halfway through, until golden and crisp, about 20-25 minutes.
  6. Place a wide pot of water on the stove and bring up to a simmer.
  7. Add minced shallots, Dijon mustard and white wine vinegar to a small bowl or jar and whisk to combine.
  8. Season with salt and pepper, then slowly whisk in remaining 2 tablespoons of olive oil and reserved bacon fat until emulsified.
  9. Taste for seasoning and adjust as needed.
  10. Crack one egg into a small dish, then use a large spoon to create a whirlpool in the simmering water.
  11. Carefully slide the egg into the center and use the back of the spoon to keep the whites together as much as possible.
  12. Repeat with the remaining egg. Cook for approximately 3-4 minutes, or until the whites are set but the yolks are still runny.
  13. Remove with a slotted spoon, then drain very well on a towel.
  14. Add the frisee lettuce to a large bowl, then toss with vinaigrette until fully coated.
  15. Divide between two plates, then top each with potatoes and bacon, then place the poached eggs on top.
  16. Season with more salt and pepper, then serve immediately.

Notes

  • Crack each egg into a bowl before adding to the pot for better control. This way you can avoid a broken yolk and remove any shells before adding to the water.
  • Add vinegar to the poaching liquid to help egg whites coagulate.
  • Dry poached eggs thoroughly to avoid soggy greens.
  • Keep components warm until serving for ideal contrast and texture.

Nutrition

Calories: 606kcal | Carbohydrates: 30g | Protein: 18g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 537mg | Potassium: 1027mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1617IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 3mg
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