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Author Notes: What do you get when you take a perfectly innocent salade Lyonnaise and Thai it up with a fried egg? A sinfully good salade Indochinoise! Inspired by the Thai fried egg salad, I decided to make a fusion version of a classic salad Lyonnaise by using a sunny-side up egg instead of a poached egg and adding fish sauce, lime juice, and garlic to the hot bacon fat to make the dressing. So yeah, this is a pretty intense salad. You have been warned. —Joy Huang | The Cooking of Joy
- 2 sliced thick cut bacon, cut into lardons
- 1 1/2 teaspoons Thai fish sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cane sugar
- 1 garlic clove, minced
- A small squirt of sriracha
- 2 large eggs
- 2 large handfuls of salad greens (escarole, arugula, and romaine recommended)
- Add the lardons to a pan and place on medium-low heat.
- While the bacon is cooking, combine the fish sauce, lime juice, sugar, minced garlic, and sriracha in a small bowl.
- Once the bacon is crisp, remove with tongs, leaving the bacon fat in the pan, and add to the fish sauce mixture. Set aside.
- Crack the two eggs onto the hot pan. Cook until the egg whites are just set. Carefully remove the sunny-side up eggs onto a plate, keeping as much bacon fat as you can in the pan.
- Add the fish sauce mixture back to the hot pan. Lower the heat and swirl the pan to warm up the dressing.
- Toss the dressing and salad greens together and plate. Slide the eggs on top and serve.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Dark, Leafy Greens