---
title: Salade Lyonnaise (Warm Bacon and Poached Egg Salad)
servings: 4
prep time: 15 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/salade-lyonnaise
---

Gather @smoked bacon{150%g}, @rustic bread{100%g} and @black pepper{}.

Cook the bacon lardons in a dry skillet over medium heat until crisp and the fat has rendered, about 6 minutes. Lift out with a slotted spoon, leaving the fat in the pan. ~{6%minutes}

Fry the torn bread pieces in the rendered bacon fat until golden and crisp, about 3 minutes, then set aside with the bacon. ~{3%minutes}

Whisk the @dijon mustard{1%tsp}, @red wine vinegar{2%tbsp}, diced @onion{50%g}, @salt{} and pepper together, then stream in the @olive oil{2%tbsp} to make the vinaigrette.

Bring a small pot of water to a bare simmer and add a splash of vinegar. Slide in each @egg{4} and poach until the white is set but the yolk stays runny, about 3 minutes. ~{3%minutes}

Toss the @spinach{200%g} with most of the vinaigrette in a large bowl and divide among plates.

Scatter the bacon lardons and croutons over each plate.

Lift the poached eggs out with a slotted spoon, drain briefly on a towel, and set one on top of each salad.

Drizzle with the remaining vinaigrette and serve immediately, breaking the yolk into the salad at the table.