@king.of.somewhere: Salade Lyonnaise — Episode 12 Bonjour, mes amis! This one is from my own city, Lyon, and it is close to my heart. Warm bacon, crisp greens, and a poached egg whose yolk becomes the sauce. A salad that eats like a meal. Ingredients (serves 2) • 4 big handfuls of frisée or curly endive (a mix with romaine works too) • 4 slices thick-cut bacon, cut into small strips • 2 eggs • 1 tbsp white vinegar (for the poaching water) • A handful of croutons, or torn baguette toasted in the bacon fat • Dressing: 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 small shallot finely chopped, salt and pepper Steps 1. Whisk all the dressing ingredients together and set aside. 2. Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Lift it out; if you're making croutons, toast the bread in the warm bacon fat for a minute or two. 3. Poach the eggs: bring a pot of water with the vinegar to the barest simmer. Slide each egg in and poach 3 minutes, until the whites are set and the yolks still run. Lift out with a slotted spoon and drain on a paper towel. 4. Toss the greens with the dressing and divide between two plates. 5. Scatter the warm bacon and croutons over, set a poached egg on top of each, and serve at once — break the yolk at the table. Time: about 20 minutes Jean-Luc's tip: Cracking each egg into a small cup first, then sliding it into the water, keeps the white tidy. And the water should smile, not boil — just a lazy bubble or two. Bon appétit, mes amis! #saladsoftiktok #EasyRecipe #foodtiktok #Foodie #salad

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Thursday 22 October 2026 23:10:10 GMT