Here is a warming winter dish that can serve as brunch, lunch, or the last course of a French dinner before cheese and/or dessert. The frisee salad with lardons shown is from Brasserie Lipp in Paris. Hot bacon vinaigrette and seasonal greens make the salade Lyonnaise a no-brainer right now. My favorite part is breaking the yolk of the poached egg on top:
A viscous golden orb glazes an evanescent garden of greenery
And it escapes you whether I speak of a landscape or a salad
Truc (Tip): See my post “Foolproof Poached Eggs” for a different poaching method.