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
Ingredients
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2
sliced thick cut bacon, cut into lardons
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1 1/2 teaspoons
Thai fish sauce
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1 tablespoon
fresh lime juice
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1/2 teaspoon
cane sugar
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1
garlic clove, minced
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A small squirt of sriracha
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2
large eggs
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2
large handfuls of salad greens (escarole, arugula, and romaine recommended)
Directions
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Add the lardons to a pan and place on medium-low heat.
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While the bacon is cooking, combine the fish sauce, lime juice, sugar, minced garlic, and sriracha in a small bowl.
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Once the bacon is crisp, remove with tongs, leaving the bacon fat in the pan, and add to the fish sauce mixture. Set aside.
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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.
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Add the fish sauce mixture back to the hot pan. Lower the heat and swirl the pan to warm up the dressing.
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Toss the dressing and salad greens together and plate. Slide the eggs on top and serve.
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