Lyonnaise Salad is a simple French salad with pancetta, fried or poached egg and frisee lettuce and sourdough toasts, perfect for a Brunch.
By Sue Lau | Palatable Pastime
Jump to Recipe
Lyonnaise Salad is my recipe of the day with the blogging group From Our Dinner Table. We get together on Sundays to share recipes on a common topic. This week’s topic is for recipes including eggs. Glad you could join us!
For my selection I am sharing Lyonnaise Salad. This is a simple bacon and egg salad from the Lyon area of France.
The bacon used is pancetta rather than smoked American bacon. If you buy it already chopped, it is easy to brown in a skillet. You can use the drippings to cook mushrooms and even an egg. Depending on how much drippings you get. Supplement with butter if needed.
It is a good idea to keep the egg yolk runny, as it is generally stirred into the lettuce, I will poach mine but fried is fine. Even soft boiled will do – keep that to about 4-5 minutes.
The mushrooms are optional. I will use those if I have them but otherwise I won’t worry about it. The salad is good either way. If you can source gourmet mushrooms, such as Chanterelle, do so.
Incredible Egg Recipes
- Breakfast Pizza from The Spiffy Cookie
- Creme Caramel from Art of Natural Living
- Ham and Cheese Omelet from That Recipe
- Instant Pot Egg Bites from Hezzi-D’s Books and Cooks
- Lyonnaise Salad from Palatable Pastime
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
You Might Also Like:
Ajitsuke Tamago (Ramen Eggs)
Ajitsuke Tamago (Ramen Eggs), also called Nitamago, are the delicious soft-centered and marinated Japanese style eggs used in ramen recipes.
Amish Pickled Mustard Eggs
Amish Pickled Mustard Eggs marinate hard cooked eggs in a savory brine for a flavor somewhat like deviled eggs.
Crab Stuffed Deviled Eggs
Crab Stuffed Deviled Eggs combine crab with cream cheese as a creamy seafood egg stuffing, topping with sublime dollops of caviar.
Scotch Eggs for Burns Night
Scotch Eggs for Burns Night transform Quail’s eggs coated in savory sausage into a delicious crispy appetizer.
Chilaquiles, commonly referred to as the hangover breakfast, are made with leftover tortilla chips plus odds and ends of a Tex-Mex meal.
Click stars in the recipe card to rate.
- 4 ounces diced pancetta Italian bacon
- 4 cups frisee or can use curly endive
- 1 cup fresh mushrooms sliced (optional)
- 2 eggs fried or poached with runny yolk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 slices sourdough bread toasted and sliced or cubed into croutons
- 3 tablespoons extra virgin olive oil
- 1-1/2 tablespoons champagne vinegar
- 1/4 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives
- Whisk vinaigrette and set aside.
- Brown the pancetta and drain, leaving some drippings to cook mushrooms, if using.
- Sauteed the mushrooms until cooked and lightly browned.
- Fry or poach eggs, keeping the white set but yolk runny.
- To poach eggs, add water to a small saucepan with about one tablespoon vinegar.
- Bring water to a simmer, stirring to get the water to spin.
- Crack egg into a dish and slip gently into swirling water.
- Cook 4-5 minutes as desired, lifting egg out of the water with a slotted spoon.
- To fry, crack egg into a skillet with the pancetta drippings and cook over low heat until white is set.
- Lift egg out with spatula.
- Toss the lettuce with the vinaigrette and top with pancetta, mushrooms and egg.
- Season to taste with salt and black pepper as you desire.
- Serve with sliced toasted sourdough or toasted sourdough cubes (croutons).
Don’t Forget to Pin and Save the Recipe!
Join my recipe group on Facebook for more recipes from blogger friends around the world!
or scan the code to join
Disclaimer: This post may contain affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support.
This salad sounds amazing! All those goodies plus bread? I’m in!
I’d love this for brunch!