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Bacon and Frisée Salad with Poached Eggs
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I first learned to make this classic bacon and frisée salad with poached eggs, also known as salade Lyonnaise, during my time as a trainee under Anne Willan, the founder of the renowned culinary school La Varenne and an authority on French cooking. This traditional French bistro salad stands out because it’s served warm – a unique twist that softens the sturdy frisée leaves while infusing them with rich flavor. And let’s not forget the star ingredient: bacon!
The warm bacon vinaigrette, made from rendered bacon drippings, red wine vinegar, and Dijon mustard, adds a tangy, savory depth that makes this salad perfect for cooler weather. It’s simple, satisfying, and quintessentially French. If this recipe hits the spot, you’ll definitely enjoy this warm spinach salad or this warm bean and chard panzanella salad.
Key Ingredients in This Recipe
- Eggs – The eggs are poached in this recipe so the gooey yolks become part of the dressing.
- Frisée – Frisée is a curly tougher endive with a bitter flavor in season during winter through early spring. While many lettuces would wilt under a warm dressing, it helps to make the frisée more tender.
- Bacon – I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with another type of bacon or even pancetta in this recipe. I recommend adding the bacon to a cold pan then cooking it over medium heat until crispy. Starting the pan cold allows the fat to render evenly and slowly. This recipe is traditionally made with lardons, pieces of slab bacon (thicker than packaged bacon) cut into matchsticks. Since it can be difficult to find I opt for thick-cut bacon.
- Shallots – Sautéing the shallots in the bacon fat mellows their flavor in the dressing. You can substitute finely diced yellow onions for the shallots if needed.
- Red wine vinegar – Red wine vinegar adds the perfect amount of acid to balance the rich bacon fat in the warm bacon vinaigrette.
- Dijon mustard – A bit of dijon mustard rounds out the dressing, providing more depth of flavor.
- Black pepper – I finish the salad with a bit of freshly ground black pepper to taste. Because the bacon adds a salty element, I omit additional salt.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions Best Bacon and Frisée Salad
- While this salad is traditionally made with frisée for their bitter, textured leaves, you can substitute sturdy greens like torn escarole, endive, or radicchio. You can also use Tuscan kale. Remove the stems and give it a rough chop. These alternatives still stand up to the warm bacon dressing.
- Add toasted croutons for extra crunch.
- The poached egg can be swapped for an over easy egg – it still results in that gooey yolk.
Tips for the Best Poached Eggs
- Fresh eggs give you the best end product when poaching!
- Make sure you set your timer! This is one where you don’t want to estimate the time. Poaching the eggs for 3 to 4 minutes will leave you with a runny yolk.
- Create a swirling vortex in the pan. This will fold the egg whites in on themselves and keep them in a small area rather than spreading them out. This method works best when you’re cooking one egg at a time.
- Add vinegar to your water. Vinegar will help keep the whites together,
- To poach the eggs you want to make sure the water is simmering, not boiling. The turbulence will cause the egg whites to spread.
- Crack your eggs into ramekins first. This makes it easier to pour the egg in the water in a swift motion (without breaking any yolks).
How to Make This Bacon and Frisée Salad (Salad Lyonnaise)
Bring a pot of water to a bare simmer. Create a clockwise swirling motion with a ladle to create a whirlpool then carefully crack each egg individually into the pot, being careful to space them out. Cook until the whites are just set and the yolk is runny, about 3 minutes. Use a slotted spoon to remove the eggs and set them aside on a plate.
Add the bacon to a medium sauté pan over medium heat, and cook, until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain.
Reserve about 3 tablespoons of the rendered bacon fat in the pan. Return the pan to medium heat then add the shallots and sauté until tender, stirring occasionally, about 3 minutes. Remove the pan from heat and add the vinegar. Be careful as the mixture may sputter. Add the mustard, whisking to combine. Bring the mixture to a boil and let the mixture reduce slightly.
Add the frisée to a medium salad bowl. Pour the hot dressing mixture over the salad and toss to combine, until the frisée has wilted slightly.
Season with freshly ground pepper to taste and serve hot with poached eggs over the top. Garnish with chives (optional). Serve immediately.
FAQ – Frequently Asked Questions
Frisée’s bitter, textured leaves are the best for this recipe, but you can substitute sturdy greens like torn escarole, endive, or radicchio. You can also use Tuscan kale. Remove the stems and give it a rough chopThese alternatives still stand up to the warm bacon dressing.
Yes! Slab bacon, cut into lardons, retains shape while rendering, offering a satisfying bite. If unavailable, you can use thick-cut bacon.
Serve immediately after assembling. The warm dressing softens the frisée, so it’s best enjoyed right away to maintain texture and freshness. Plus since there is bacon fat in the salad if it sits for awhile it can coagulate.
No! The poached egg can be swapped for an over easy egg – it still results in that gooey yolk.
Other Recipes to Try
If you enjoy this bacon and frisée salad with poached eggs recipe, I recommend checking out some of these:
Bacon and Frisée Salad with Poached Eggs
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Ingredients:
- 4 large eggs
- 1 large head frisée, washed and torn into pieces
- ½ pound thick-cut Applewood smoked bacon, cut cross-wise into ½-inch strips
- 2 tablespoon diced shallots
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, as needed
- 1 tablespoon diced chives (optional)
Instructions:
- Bring a pot of water to a bare simmer. Create a clockwise swirling motion with a ladle to create a whirlpool then carefully crack each egg individually into the pot, being careful to space them out. Cook until the whites are just set and the yolk is runny, about 3 minutes. Use a slotted spoon to remove the eggs and set them aside on a plate.
- Add the bacon to a medium sauté pan over medium heat, and cook, until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain.
- Reserve about 3 tablespoons of the rendered bacon fat in the pan. Return the pan to medium heat then add the shallots and sauté until tender, stirring occasionally, about 3 minutes.
- Remove the pan from heat and add the vinegar. Be careful as the mixture may sputter. Add the mustard, whisking to combine.
- Bring the mixture to a boil and let the mixture reduce slightly.
- Add the frisée to a medium salad bowl. Pour the hot dressing mixture over the salad and toss to combine, until the frisée has wilted slightly.
- Season with freshly ground pepper and serve hot with poached eggs over the top. Garnish with chives (optional). Serve immediately.
Nutrition:
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