Salade lyonnaise is traditionally made with bitter curly leaf lettuce and a poached egg. It’s a dish very similar to the ever famous Caesar Salad. My version is a twist on the original Lyonnaise using baby romaine or 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.