Lyonnaise Salad with Bacon and Poached Egg

Steps

1. 1

   Wash and dry the frisée. Cut the baguette into small cubes and toast them in a skillet with a little olive oil until crisp and golden.

2. 2

   Cook the bacon lardons over medium heat until nicely browned. Set aside on paper towels, keeping a spoonful of the rendered fat if desired.

3. 3

   Whisk together the finely chopped shallot, vinegar, mustard, olive oil, salt, and pepper until the vinaigrette is sharp and well emulsified.

4. 4

   Poach the eggs for about 3 minutes in barely simmering water with a splash of vinegar, then drain carefully.

5. 5

   Dress the frisée with the vinaigrette, add the warm lardons and croutons, and serve immediately with one poached egg on each plate.