Lyonnaise Salad

Lyonnaise Salad is a simple French salad with pancetta, fried or poached egg and frisee lettuce and sourdough toasts,  perfect for a Brunch.
Lyonnaise Salad

Lyonnaise Salad

By Sue Lau | Palatable Pastime

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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!

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Lyonnaise Salad

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.

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Lyonnaise Salad

Lyonnaise Salad

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Lyonnaise Salad

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Lyonnaise Salad

Sue Lau
!click stars to rate this recipe!
5 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course brunch, Salads
Cuisine French
Servings 2
Calories 697 kcal



  • 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).


From the kitchen of


Calories: 697kcalCarbohydrates: 41gProtein: 23gFat: 50gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 201mgSodium: 2041mgPotassium: 841mgFiber: 6gSugar: 5gVitamin A: 6047IUVitamin C: 26mgCalcium: 170mgIron: 5mg
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Lyonnaise Salad

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