Lyonnaise Salad

  • 10 minutes
  • 4 persons
Rated 4 out of 5



1. Rinse the lettuce and pick it into smaller pieces.

2. Fry the bacon until crispy.

3. Bring 1 litre of water to the boil with ½ dl white balsamic vinegar and 1 tsp salt.

4. Whisk with the handle of a wooden spoon until a swirl forms in the boiling water.

5. Then pour in an egg and continue beating with the spatula for another 20 seconds.

6. Let the egg boil for 3 minutes - pick it up with a slotted spoon and then put it in ice-cold water.

7. Repeat the process with the remaining 3 eggs.

8. Toss the salad with the dressing in a bowl.

9. Arrange on plates with salad, croutons, bacon and top with the poached eggs.


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