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James Martin's French masterclass: Lyonnaise egg & bacon salad

Published: 17:31 EST, 27 January 2017 | Updated: 17:31 EST, 27 January 2017

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Following in the footsteps of his hero Keith Floyd, our columnist James Martin serves up classic French dishes from his new TV show and book

This classic salad was on the menu at Comptoir du Loup Pendu, a wonderful little place in the Rillieuxla- Pape district of Lyon, where I stopped off for lunch

This classic salad was on the menu at Comptoir du Loup Pendu, a wonderful little place in the Rillieuxla- Pape district of Lyon, where I stopped off for lunch.

Afterwards I got talking to the owner, and he kindly let me cook in his courtyard, while all the patrons sat eating their lunch and watching me intently.

Serves 2

For the salad

1tbsp olive oil
4 slices smoked bacon, cut into 5cm (2in) pieces
2 thick slices of bread, torn into cubes
2 eggs
Salt
A splash of white wine vinegar
2 handfuls of frisée (or other curly salad leaves)
2 handfuls of lamb’s lettuce
2 chicory, sliced
A small bunch of chervil

For the dressing

2tsp Dijon mustard
25ml (1fl oz) white wine vinegar
100ml (3½fl oz) olive oil
½ shallot, finely diced
¼ garlic clove, crushed
Sea salt and freshly ground black pepper

For the salad, heat the oil in a non-stick frying pan, and fry the bacon until crispy, then add the bread and fry until golden, stirring.

Remove and drain on kitchen paper. Meanwhile, poach the eggs. Bring a large saucepan of water to the boil and add a teaspoon of salt and the vinegar. Crack each egg into a small cup.

Using a whisk, swirl the water and drop an egg into the middle. Turn down the heat and simmer for 2-3 minutes. Remove the egg with a slotted spoon and plunge into cold water. Repeat with the other egg.

To make the dressing, whisk all the ingredients in a large bowl. Add the frisée (or salad leaves), lamb’s lettuce, chicory and chervil and gently toss together.

To serve, pile the salad into two shallow bowls and top with the bacon and croutons. Plunge the eggs into boiling water for 30 seconds to heat through, then drain and place on top of the salad.

James Martin’s French Adventure: 80 Classic French Recipes is published by Quadrille, £20. Offer price £14 (30% discount) until 18 February 2017. Order your copy at mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Photography: Peter Cassidy. The new television series James Martin’s French Adventure is on weekdays at 3pm from Monday on ITV.