Salade lyonnaise

Method

1. 1 Tear the lettuce into bite-sized pieces, soak in ice water for 10 minutes to make it crisp, then drain thoroughly.
2. 2 Slice the bacon into thick strips, pan-fry for 5 minutes until golden brown and crispy, reserving the rendered fat.
3. 3 Cut the bread into small cubes, fry them until golden brown in the same pan of oil, then remove and place on paper towels to drain.
4. 4 Boil water with a little vinegar, stir, then drop in the eggs and poach for 3 minutes until the yolks are runny.
5. 5 Stir Dijon mustard, wine vinegar, chopped shallots, and olive oil into a hot pan to make a warming sauce.
6. 6 Mix the salad with dressing, sprinkle with bacon and fried breadcrumbs, place a poached egg on top, and then sprinkle with pepper.