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🥗 Lyonnaise Salad with Poached Eggs

304 kcal · 30 min · 4 servings

Lyonnaise Salad with Poached Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with about 1 liter of water and bring it to a boil with the lid on.
  2. 2. Carefully place the eggs into the boiling water.
  3. 3. Cook the eggs for about 7 minutes until the yolk is still runny.
  4. 4. Remove the eggs and immediately shock them under cold water.
  5. 5. Peel the eggs carefully and set them aside.
  6. 6. Tear the baguette into rough pieces of about 1 centimeter size with your hands.
  7. 7. Halve the shallot and dice it finely.
  8. 8. Cut the ham into small pieces of about 0.5 centimeter size.
  9. 9. Remove the outer, unattractive leaves from the endive salad.
  10. 10. Cut out the hard core generously from the salad.
  11. 11. Wash the salad leaves thoroughly.
  12. 12. Spin the leaves dry.
  13. 13. Cut the dry salad leaves into thin strips.
  14. 14. Wash the chives.
  15. 15. Shake the chives dry.
  16. 16. Cut the chives into rolls of about 2 to 3 centimeters in width.
  17. 17. Heat 2 tablespoons of oil in a frying pan over medium heat.
  18. 18. Fry the baguette pieces in it for about 3 minutes until golden brown.
  19. 19. Shake the pan occasionally so that the croutons brown evenly.
  20. 20. Remove the baguette croutons from the pan and place them on a plate.
  21. 21. Heat another 2 tablespoons of oil in the same pan over medium heat.
  22. 22. Sweat the diced shallots in it for about 2 minutes until they are colorless.
  23. 23. Add the cut ham.
  24. 24. Fry the ham for about 1 minute.
  25. 25. Deglaze the pan with vinegar.
  26. 26. Let the mixture simmer for about 1 minute.
  27. 27. Add the cut endive salad to the pan.
  28. 28. Add the baguette croutons to the pan.
  29. 29. Mix everything quickly.
  30. 30. Season the salad with salt and pepper.
  31. 31. Add more oil if necessary.
  32. 32. Plate the Lyonnaise salad on plates.
  33. 33. Distribute the boiled eggs on the salad.
  34. 34. Cut the eggs as desired.
  35. 35. Sprinkle the salad with the chive rolls.
  36. 36. Serve the salad immediately.

Nutrition per serving