Smoked Bacon Lyonnaise Salad

Delicious warm salad of frisée lettuce and crispy Naked bacon, tossed in a lyonnaise dressing and topped with a warm poached egg and crunchy croutons.
Naked smoked bacon Lyonnaise salad.




Prep Time (mins)


Cooking Time (mins)


  • Naked Smoked Streaky Bacon Rashers, 1 pack
  • 2 tbsp olive oil
  • 1 garlic clove, smashed once
  • 175g piece crustless white bread, cubed
  • 1 small head of frisée lettuce
  • 1 shallot, finely sliced into rings


For the lyonnaise dressing

  • 1 shallot, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil


For the eggs

  • 1 tbsp white wine vinegar
  • 2 eggs, as fresh as they can possibly be


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.