Good Morning America Recipes

Emeril's Lyonnaise Sandwich

Delicious for Breakfast or Lunch

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TV chef discusses the launch of his annual 'Breakfast in Bed' Mother's Day competition on "GMA."
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Servings:4-6
Difficulty: Easy
Cook Time: min

The Lyonnaise salad is classic French bistro fare. Here I've deconstructed the salad and turned it into an open-face sandwich with bacon, eggs, and fris??e lettuce. This sandwich is great any time of the day???perfect for breakfast or lunch and yet sophisticated enough to have for dinner.

Ingredients

  • 1 bunch fris??e lettuce, rinsed, spun dry, and roughly chopped
  • 1 pound applewood-smoked bacon, cooked and crumbled into bite-size pieces
  • 1 cup Dijon Vinaigrette (recipe follows)
  • ?? teaspoon sea salt or kosher salt, plus more for seasoning
  • Freshly ground black pepper, for seasoning
  • 2 tablespoons butter
  • 8 large eggs
  • 8 slices crusty rustic bread, such as peasant bread or artisanal wheat bread, toasted
  • 1 cup Herbed A??oli
  • For the aioli:
  • 1 large egg, at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • ?? teaspoon freshly ground white pepper
  • 1 teaspoon chopped fresh tarragon leaves
  • 1 teaspoon chopped fresh chervil leaves
  • 1 teaspoon snipped fresh chives
  • 1 teaspoon chopped fresh parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1 cup olive oil
  • For the dijon vinaigrette:
  • ?? cup red wine vinegar
  • ?? cup minced shallot
  • 2 tablespoons whole-grain Dijon mustard
  • ?? teaspoon minced garlic
  • ?? teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ?? cup olive oil
  • ?? cup extra-virgin olive oil
  • Cooking Directions

    In a large mixing bowl, toss the fris??e and the bacon with some of the Dijon Vinaigrette, and season with the ?? teaspoon salt and black pepper to taste.

    In a large nonstick saut?? pan, melt the butter over medium heat. Raise the heat to high, crack 2 of the eggs into the hot saut?? pan, and season them lightly with salt and pepper. Fry the eggs for 2 to 3 minutes, until the yolk has almost set. (Cook the egg for less time for a runnier yolk.) Set aside on a plate. Repeat with the remaining eggs.

    Spread 1 tablespoon of the Herbed A??oli over each slice of toast. Divide the fris??e salad among the 8 slices, and top each with a fried egg. Drizzle each sandwich with some of the remaining vinaigrette, and serve immediately.

    For the aioli:

    In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, salt, pepper, tarragon, chervil, chives, parsley, and basil. Process for 1 minute or until the herbs are pureed. While the motor is running, slowly add the olive oil in a thin, steady stream and blend until the mixture is thick. Use immediately or store, covered, in the refrigerator for up to 3 days.

    For the dijon vinaigrette:

    Combine the vinegar, shallot, mustard, garlic, salt, and pepper in a blender, and process for 45 seconds. While the blender is still running, slowly add the olive oils in a thin, steady stream, processing until the vinaigrette is emulsified.

    The vinaigrette can be stored in a nonreactive airtight container in the refrigerator for up to 1 week.

    Recipe courtesy Emeril Lagasse, from Emeril's Kicked-Up Sandwiches: Stacked with Flavor, HarperCollins Publishers, New York, 2012, copyright MSLO, Inc., all rights reserved

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: bread, lettuce, bacon, eggs

    Course: Lunch


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