Smoked Bacon Lyonnaise Salad

A delicious warm salad of crispy Naked bacon, poached egg and homemade lyonnaise dressing.

1. Heat 1 tbsp of oil in a large frying pan, then add the Naked smoked streaky bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown – remove from pan and set aside. When cooled, chopped into bits.
2. In the same pan (with the garlic and bacon fat) add the bread croutons and toss until golden and crispy, then remove the pan from the heat.
3. Trim and wash the lettuce leaves, discarding any tough outer leaves.
4. In a salad bowl, add most of the croutons, bacon bits, all the leaves and two-thirds of the lyonnaise dressing – toss well. This should be enough for two servings.
5. Pile the salad high into the middle of two plates and arrange the remaining croutons and bacon bits around the side with the shallot rings.
6. Drizzle the rest of the lyonnaise dressing around the outside and, just before serving, top with a poached egg.
7. Season as desired – and enjoy!

For the lyonnaise dressing

1. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl.
2. Add the oil gradually to make a thick dressing. Season, then set aside.

For the eggs

1. When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar.
2. Crack each egg into a small bowl then gently lower each one into the water and poach for 3 mins exactly.
3. Line a plate with parchement paper and use a slotted spoon to carry the eggs onto the plate from the pan.