Lyonnaise salad

A simple "breakfast" salad invented in Lyon, that relies on perfectly poached eggs.

Ingredients

• 1 potato, diced
• 80ml ( cup) olive oil
• Salt and freshly ground black pepper
• 2 thick rashers bacon, diced
• 1 shallot, finely chopped
• 7.5ml (1 tsp) Dijon mustard
• 30ml (2 tbsp) white wine vinegar, plus extra for poaching
• 1 head frisée lettuce
• 4 extra large eggs

Method

Toss the potato with 30ml (2 tbsp) of the oil, season and spread on an oiled baking sheet.

Roast in a preheated oven at 200°C until golden and crisp, about 30 minutes. Set aside.

While the potatoes are roasting, fry the bacon until crisp. Drain and set aside.

Combine the shallot, mustard, vinegar and remaining oil in a jar with a secure lid and shake until emulsified.

Toss the lettuce with this dressing and arrange on four plates.

To poach perfect eggs, pour 5cm water into a straight-sided pan. Add 15ml (1 tbsp) vinegar and bring to a bare simmer (bubbles breaking the surface of the water but not a rolling boil).

One at a time, gently crack the eggs into a small bowl and slide into the water.

Run a spoon through the water to prevent the eggs from sticking to the bottom.

Reduce the heat to low and poach the eggs until done to your liking, about three to four minutes.

Remove with a slotted spoon. Place an egg on each portion of lettuce.

Sprinkle the bacon bits and potato croutons evenly over each salad and season to taste.

Serves 4