14oz (400g) dandelion leaves or frisée salad
6oz (180g) smoked streaky bacon
5 tbsp olive oil
1 small baguette
2 garlic cloves, roughly crushed leaving the skins on
4 tbsp white wine vinegar
6 free-range eggs
2 tbsp red wine vinegar
Salt and black pepper
1. Wash and dry the salad leaves. Cut the bacon into strips , place them in a non-stick pan with a drop of olive oil and cook slowly over a medium heat.
2. Cut the baguette into slices, 1cm thick. Add the oil to a frying pan, along with the smashed garlic, and fry the baguette until crisp.
3. Put a saucepan of water on to boil with a generous splash of white wine vinegar. Crack the eggs and carefully drop them into the simmering water to poach. Allow 4 mins for the whites to be cooked; the yolks should still be runny.
4. Remove the bacon from the pan and place on top of the salad. Add the red wine vinegar to the remaining fat in the pan used to fry the bacon, and mix thoroughly. Pour this over the salad with a little bit of pepper, and top with the drained poached egg. Serve immediately.
The classic salade Lyonnaise is made with dandelion leaves — so do use them if you can get hold of them. Dandelions can taste a little bitter to some people so you can use frisée salad, or curly endive, if you prefer.