Crisp, lightly dressed cos lettuce served with warm smoky bacon, crunchy croutons and an oozy poached egg – it’s enough to make your mouth water! Serve this classic French recipe as a dinner party starter.

Serves
1

Preparation

20min

Skill level

Mid
By
Average: 3.9 (37 votes)
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Ingredients

  • 10 baby cos lettuce leaves
  • 100 g bacon lardons, sliced into 1 cm pieces, pan-fried
  • 2 tbsp crushed croutons
  • 1 soft poached egg
  • pinch of salt and pepper

Dressing

  • 2 French shallots, finely sliced
  • 1 tbsp Dijon mustard
  • ½ tbsp red wine vinegar
  • 60 ml (¼ cup) olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make dressing, combine all ingredients and mix well.

Add cos lettuce and toss gently to coat. Transfer lettuce and dressing to a serving plate.

Garnish with lardons and croutons. Place poached egg on top.

Season with salt and pepper. Serve.