Salade Lyonnaise

Make a hot bacon and egg salad, the delicious French classic.


  • 6 handfuls of fresh greens such as curly endives, chinese leaves or cos lettuce
  • 175 g streaky bacon
  • 2 slices country bread
  • 2 garlic cloves (halved)
  • 1 tblsp red wine vinegar
  • 4 eggs
  • herb vinaigrette dressing


  1. Wash and trim the greens and tear them into bite-sized pieces.
  2. Cut the bacon into pieces about 2.5 x 5cm/1 x 2in and grill until crisp.
  3. Toast the bread then rub it lightly with the garlic on both sides and cut it into 2.5cm/1in strips.
  4. Bring a pan of water with the wine vinegar to a rolling boil.
  5. Break the eggs into a bowl then carefully slide them into the boiling water so that the bubbles shape the whites neatly.
  6. Poach gently for about 4 minutes so the whites are firm and the yolks still runny.
  7. Remove from the water and trim away any untidy bits of white.
  8. Arrange the greens in a salad bowl, add the bacon and croutons, pour over the vinaigrette and toss.
  9. Arrange the eggs on top, and serve.


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