Lyons salad with poached egg

A chic and awesomely delicious Lyon salad with croutons, bacon and poached egg. It is just a godsend for housewives, it looks beautiful, festive and at the same time very appetizing. The salad is very light, all its ingredients are harmoniously combined in it.

Ingredients

• Lettuce leaves, romaine or lettuce mix - 100 g
• Bacon or lard with meat layer - 100 g
• White bread (for croutons) - 2 pieces
• Eggs - 2 pcs.
• Dried garlic - a pinch
• Ground black pepper - to taste
• Salt - a pinch
• For refueling:
• Olive oil - 3-4 tbsp. l.
• Mustard beans - 1 tsp
• Red wine vinegar or lemon juice - 1 tbsp. l.
• Ground black pepper - to taste
• Sea salt or ordinary salt - a pinch
• For boiling poached eggs:
• Water - 1-1.5 l
• Vinegar - 1 tbsp l.

Directions

1. First, prepare croutons (croutons) for the salad. Cut the crusts from the bread, cut the crumb into small cubes.
2. Place prepared bread in a large bowl, add a little salt and pepper, sprinkle with dried garlic, lightly pour with olive oil and mix well.
3. Pour some vegetable oil into a frying pan, send sliced ​​bread there and fry over medium heat until light golden brown.
4. Crutons can also be cooked in the oven, for this, evenly spread the sliced ​​bread on a baking sheet and place in an oven preheated to 180 ° C for 10-15 minutes. Then mix the croutons and place them in the oven again for another 5-10 minutes.
5. Put the finished croutons on a paper towel and leave to cool. The croutons (croutons) for the salad are ready.
6. Cut the bacon into small pieces.
7. Put in a dry frying pan and, stirring occasionally, fry until light golden brown.
8. Then place the bacon on a paper towel to drain off the excess fat.
9. Break the egg into a cup or other small container, so it will be more convenient to dip it into the water. Boil water in a small saucepan, reduce heat to low to prevent boiling, and add vinegar. Stir the water in a saucepan with a spoon to form a whirlpool, and immediately lower the egg there, while keeping the egg cup as close to the water as possible.
10. Boil a poached egg for 3-3.5 minutes, during which time the protein will completely set, and the yolk will remain liquid inside.
11. Remove the egg from the water with a slotted spoon and place (together with the slotted spoon) on a clean kitchen towel or paper towel to drain the water. The poached egg is ready.
12. Prepare a salad dressing. To do this, combine olive oil, red wine vinegar, or lemon juice.
13. Add mustard beans, sea or common salt, black pepper.
14. Stir the salad dressing well with a whisk or fork.
15. For the preparation of the salad, I use a ready-made salad mix. If you use lettuce leaves, then rinse them well, dry them and tear them into small pieces with your hands.
16. Arrange the lettuce, fried bacon, croutons evenly in portioned plates and pour the dressing sauce over the top.
17. Then put one poached egg on top of each serving plate, the eggs should be still warm.
18. If desired, you can add a little salt and pepper to the poached egg. You can also decorate the salad with chopped tomato wedges or cherry tomatoes.
19. Serve the salad with croutons, bacon and poached egg in portions. Or you can increase the amount of food in proportion and put everything on a common dish.
20. The Lyons salad is ready. Bon Appetit!