Salade Lyonnaise: Frisée, bacon, croutons, poached egg salad

Prepare the croutons: Dice the sourdough bread into 1 cm cubes. Toss with 1 tablespoon of olive oil and the minced garlic. Toast in a pan over medium heat or in the oven at 180°C until golden and crispy. Set aside.

Cook the bacon: Fry the smoked bacon in a dry pan over medium heat until crispy. Remove the bacon and place on a paper towel to drain excess fat. Pour off most of the rendered bacon fat from the pan, reserving about 1 tablespoon for the vinaigrette.

Poach the eggs: Bring a pot of water to a gentle simmer (around 90°C). Add a splash of red wine vinegar to the water. Carefully crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

Make the warm vinaigrette: In the still-warm pan (or a small bowl), whisk together the Dijon mustard, red wine vinegar, the reserved bacon fat (if using), and the remaining 1 tablespoon of olive oil. Season with salt and black pepper to taste.

Assemble the salad: Place the frisée lettuce in a large mixing bowl. Pour the warm vinaigrette over the frisée and toss gently to coat the leaves. Divide the salad between two plates, then top with the crispy bacon, crunchy croutons, and a perfectly poached egg on each serving. Serve immediately and enjoy!