Tuesday’s with Laurie-The Perfect Valentine’s Day Menu


Look who came into my kitchen to teach me how to make her amazing Salad Lyonnaise with a Crispy Poached Egg… Laurie!!! It’s a bit more complicated than the classic Frisee aux Lardons because she adds fried shiitakes and potatoes then breads her poached egg and deep fries it… the result… AMAZING!!!  For those that want to have a wonderful, intimate dinner at home for Valentine’s Day, this is the perfect menu!


1 Tablespoon Dijon mustard
3 Tablespoons Sherry Wine Vinegar
1/3 Cup Olive Oil

1-2 heads Frisee lettuce, rinsed and separated
2 slices thick cut bacon per person, diced
1/4 cup sliced Shiitake mushrooms (per person)
1/8 cup large diced skin on yellow potato (Yukon or Fingerling, per person)
1 Egg per person
1 Beaten egg (place in small bowl)
Flour for dredging (place in small bowl)
Panko Bread Crumbs for coating (place in small bowl)

– Rinse Frisee and slice off end, separate leaves and place in large salad bowl, set aside.
– Mix mustard and vinegar, whisk in olive oil to emulsify, set aside.
– Cook diced bacon over medium/high heat until crispy, remove bacon with a slotted spoon and drain on paper towel lined plate.
– Add sliced Shiitakes to the same pan with bacon drippings and cook until crispy, remove with slotted spoon and drain on paper towel lined plate.
– Drain off most of bacon grease from the same fry pan and sautée diced potatoes until slightly browned, cover pan to steam potatoes once they are browned to finish cooking.


To Poach Eggs:
Fill a 3 quart pot 3/4 full with water with 1 Tablespoon of white wine vinegar and bring to a slight boil.  Crack 1 egg per person into a small ramekin, pour egg from ramekin into boiling water and poach for 3 minutes.  Remove with slotted spoon and drain on paper towel lined plate.


In a small sauce pan, fill half way with vegetable oil and cook over medium high heat.  After eggs are poached, dredge in flour first, then the beaten egg and finally, the panko bread crumbs.



Place coated poached egg into oil and fry for 15 seconds until light golden brown.


Toss dressing with Frisee lettuce then add cooked bacon, mushrooms and potatoes and toss again to coat.  Scoop servings of tossed salad into a bowl or shallow plate and top with crispy poached egg. (Printable Recipe for the salad in the Recipe Section of my blog, along with the recipe for the French Onion Soup, Laurie’s Filet and Bearnaise and the Lemon Tart)


Serve with a yummy bottle of Chardonnay for the salad and a special Pinot Noir for the Filet and Bearnaise.


This dinner is fantastic with an easy French Onion Soup and Laurie’s light lemon tart for dessert!



I’m sure everyone will enjoy this very delicious meal, especially when it is lovingly prepared… because we all know love is the answer! Happy Valentines Day Everyone!

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5 Responses to “Tuesday’s with Laurie-The Perfect Valentine’s Day Menu”

  1. Nancy Z says:

    Great! Really enjoy…

    • Pamela Blackwell says:

      You have a very talented daughter-in-law and a son that truly appreciates her! And we get spoiled too!!!

  2. That looks insanely delicious Pam! xx

  3. vicki says:

    Superb~ Like always…xoxo

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