Salad Lyonnaise

Serves 2

Made using our Microwave Egg Poachers


  • 4 bacon rashers
  • 2 tsp butter
  • 2 x 1″ slice of French bread, cubed
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 2 egg
  • Large handful of salad leaves
  • 2 tsp chopped shallots
  • 1 ripe avocado, sliced
  • salt and pepper


  1. Grill the bacon, allow to cool and then chop.
  2. Melt the butter in a frying pan and cook the bread cubes until golden. Place on kitchen roll to drain.
  3. To make the dressing, mix together the olive oil, vinegar, mustard, salt and pepper.
  4. Follow the instructions on the 2 Microwave Egg Poachers to poach the eggs.
  5. Divide the leaves, bacon, shallots, avocado and croutons between two large plates and pour over the dressing.
  6. Top each plate with a poached egg and serve.