Emeril's Lyonnaise Sandwich

Delicious for Breakfast or Lunch

TV chef discusses the launch of his annual 'Breakfast in Bed' Mother's Day competition on "GMA."

From the kitchen of Emeril Lagasse

Ingredients

1 bunch frisée 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)

¼ 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 Aïoli

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

¼ 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:

¼ cup red wine vinegar

¼ cup minced shallot

2 tablespoons whole-grain Dijon mustard

¼ teaspoon minced garlic

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

¼ cup olive oil

¼ cup extra-virgin olive oil

Cooking Directions

In a large mixing bowl, toss the frisée and the bacon with some of the Dijon Vinaigrette, and season with the ¼ teaspoon salt and black pepper to taste.

In a large nonstick sauté pan, melt the butter over medium heat. Raise the heat to high, crack 2 of the eggs into the hot sauté 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 Aïoli over each slice of toast. Divide the frisée 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.

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