French bistro salad with lardons and a soft egg

The Lyon bistro classic: crisp leaves, salty bacon lardons and crunchy croutons in a warm mustardy dressing, topped with a soft-boiled egg that runs into it all.

Ingredients

• 4 Eggs
• 150 g Bacon lardons
• 0.3 Bread, cubed for croutons
• 45 ml Olive oil
• 30 g Shallots, finely chopped
• 20 ml Red wine vinegar
• 10 g Dijon mustard
• 1 Lettuce, frisée or crisp leaves
• 1 g Black pepper

Method

1. Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.
2. Fry the lardons in a dry pan until crisp, then lift out. Add 15ml of the oil and fry the bread cubes in the bacon fat until golden.
3. Take the pan off the heat and stir in the shallot, vinegar, mustard and remaining oil, scraping up the bits.
4. Toss the leaves with the warm dressing, lardons and croutons. Pile onto plates, top each with a halved egg and plenty of black pepper.