Get full recipe here www.recipe30.comWarm bacon lardons, French dressing, garlic ciabatta toast and a runny crispy eggSalade lyonnaise is traditionally made with bitter curly leaf lettuce and a poached egg. My version is a twist on the original using baby cos lettuce and a crispy fried egg. Frying the egg is an extra step, but it's not difficult and really brings this salad to a whole new level. The heat from the bacon, the hot charred toast and the deep fried egg turns this into a sensational warm salad. A perfect lunch with an explosion of flavours.
