Several years ago, Lyonnais salads were quite the rage in New York's French bistros. Then the fad faded and I forgot all about them. That is, until this past summer, when I had the happy opportunity to teach some classes in Lyons and reacquainted myself with this regional delight.
The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.
When my wife told me that she wanted to sign us up for a cooking class with another couple, I must admit, I wasn't thrilled by the prospect.
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