Salade Lyonnaise

To begin, preheat the oven to 375°F or 190°C.

Note: For the croûtons, it is best to use day old bread, as it is much easier to cut. Remove the crust from the bread and then slice into even cubes. Pour the melted butter over the croûtons and mix.

Bake the croûtons for about 10 minutes or until golden brown. Stir the croûtons once or twice to ensure even browning. Once done, season the croûtons with a bit more salt.

Slice the bacon into lardons.

Heat a fry pan over medium heat. Fry the bacon until it is done to your liking. Once done, drain the bacon, reserving a tablespoon or so of the fat. This will be used to make the vinaigrette.

To make the vinaigrette, mix together the mustard and white wine vinegar. Add remaining ingredients and whisk together. Check the seasoning, keeping in mind that the bacon fat may be quite salty.

Clean the lettuce. Be sure to spin and/or dry the lettuce very well before dressing. Tear or cut the lettuce into bite-sized pieces. Place into a large bowl.

To poach the eggs, it is best to use a pan that is at least 3 inches deep. Fill about three-quarters full with water and add the salt and vinegar.

Once the water comes to a gentle boil, reduce the heat to just below a simmer. Gently add the eggs one at a time. Cook the eggs to your desired doneness. For soft poached eggs this should take about 2 to 4 minutes.

To assemble the salad, mix the lettuce with half of the croûtons and bacon. Then add about half of the dressing and gently toss to combine.

If needed, add the remaining dressing and toss again. Portion the salad onto each plate and garnish with some of the remaining croûtons and bacon. Top with one of the warm, poached eggs. Season with a bit of freshly-ground pepper and serve immediately.