📍 Where this dish comes from: Nice · Promenade des Anglais
Discover the history of this region →
Discover the history of this region →
Lyon’s legendary bouchon classic — frisée lettuce tossed with crispy hot lardons, a warm shallot-mustard vinaigrette, and crowned with a perfectly poached egg that breaks to bathe every curly leaf in golden yolk. This is bistro food at its very best: bold, unapologetic, and completely carb-free.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 200 g frisée lettuce washed and dried
- 200 g lardons (smoked bacon cubes)
- 4 large eggs (for poaching)
- 2 tbsp white wine vinegar (for poaching)
- 2 shallots finely diced; vinaigrette
- 2 tbsp red wine vinegar vinaigrette
- 1 tbsp Dijon mustard vinaigrette
- 4 tbsp olive oil vinaigrette
- Salt, pepper vinaigrette
- Handful fresh croutons (keto bread, optional)
Instructions
- Divide frisée among four plates.
- Fry lardons in a dry pan over medium heat until crispy and rendered. Remove with a slotted spoon, keep warm.
- In the lardon fat, add shallots and cook 2 minutes. Add red wine vinegar and Dijon — it will sizzle. Whisk in olive oil off the heat. Season.
- Pour hot dressing over frisée and toss. Scatter hot lardons over.
- Poach eggs: bring 10cm water and vinegar to barely simmering. Crack egg into a small cup. Slide gently into water. Cook 3 minutes for a runny yolk.
- Remove with a slotted spoon, drain on a cloth.
- Place one poached egg on each salad. Serve immediately — the yolk must be broken at the table.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 20g | Fat: 27g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Frisée is high in vitamin K and inulin-type fructans, studied for their potential prebiotic benefits.
- Poached eggs retain more protein integrity than fried eggs due to lower heat exposure.
- Lardons from quality pork provide B1, B6, and niacin, important for carbohydrate metabolism.