Salad Lyonnaise

Salad Lyonaisse is one of my favorite breakfasts. It feels healthy because it is a salad with only a light dressing, but it is so rich at the same time because of that poached egg and a fair amount of crispy bacon.

I don't have a a recipe for this salad. Everything is basic ingredients but the way they are combined is what makes it special. It doesn't traditionally have tomatoes, but I will include them when I have good ones


  • Mixed greens (preferably lots of arugula, frisee or other bitter greens)
  • Tomatoes (optional)
  • 3 or 4 strips of crispy thick cut bacon
  • shallots
  • Egg
  • Crusty bread
  • Olive oil
  • Dijon mustard
  • champagne or sherry vinegar
  • honey 
  • salt and pepper to taste

  1. Make your dressing by mixing the mustard with a little honey. Add the vinegar and slowly whisk in oil until the dressing comes together. Salt to taste.
  2. Cut and grill your toast points. Set aside
  3. Cut your bacon into thin strips and cook down until crispy. Add about a tablespoon of minced shallots and cook until soft. Remove bacon. (Note, you can use the bacon grease to make the salad dressing if you prefer)
  4. Poach your egg so the white is set but the yolk is as runny as possible.
  5. Toss your greens, warm bacon, shallots and a little dressing together. Immediately top with hot poached egg and toast points.
  6. Break egg to coat salad and eat immediately