Emeril's Lyonnaise Sandwich
Delicious for Breakfast or Lunch
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.
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.