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Prepare Rashers thin-cut, unsmoked streaky bacon.
You need Eggs.
You need White vinegar.
You need to prepare Avocados.
You need Mixed baby salad leaves.
Provide For the sweet and sour sauce.
Prepare Soft brown sugar.
You need Red wine vinegar.
Use Butter.
Use Tomato ketchup.
You need Light soya sauce.

Only I don't even care about all of that - OK, maybe I do care a little, but most importantly: It tastes so amazing. As in, get up right now, boil eggs, mash with avos, indulge in absolute bliss. Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette. Salad Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg.

Put bacon in a cold, ungreased, non-stick frying pan. Put pan over medium heat and cook until crispy. Once done, place on paper towel to soak off excess fat..
Add all sweet and sour sauce ingredients to a small sauce pan and heat over a low heat, stirring occasionally, until butter has melted and sugar has boiled. Do not boil..
Bring a pan of water to the boil and reduce heat until water is just simmering. Add white vinegar and then gently break eggs into water. Cook until the white is cooked but the yolk is still nice and runny, about 4 minutes..
Cut the avocado in half, remove the stone and peal off the outer skin..
Place one large handful of salad leaves on each place. Put an avo half on top of the leaves with the hollow facing upwards. Spoon the sweet and sour sauce into the hollow, allowing it to overflow onto the leaves. Crumble a bacon rasher over each avo and serve the egg on the side.

Not one to have torn up bread with it when one could. Bacon and eggs — in a potato salad recipe. So much so that I'm surprised it's not the accepted method for making this popular side dish. And there's nothing easier or more economical than this bacon and egg potato salad at your next pot-luck. You will love this spinach salad with bacon and eggs and a rich, garlicky dressing!

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