Strudel “lyonnaise” Recipe

Preparation Steps

1. 1

   Prepare the Leeks

   Trim and wash the leeks thoroughly. Slice them into thin rounds.

2. 2

   Cook the Bacon

   In a large skillet over medium heat, cook the applewood-smoked bacon until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan.

3. 3

   Sauté the Leeks

   In the same skillet, add the sliced leeks to the bacon fat and sauté until soft and translucent, about 5-7 minutes. Remove from heat and let cool slightly.

4. 4

   Make the Vinaigrette

   In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, honey, salt, and black pepper until emulsified.

5. 5

   Assemble the Strudel

   On a clean work surface, lay out a sheet of brick dough. Place a portion of the sautéed leeks and crumbled bacon in the center. Fold the dough over to enclose the filling and brush with olive oil. Repeat with remaining sheets and filling.

6. 6

   Bake the Strudel

   Preheat the oven to 400°F (200°C). Place the strudels on a lined baking sheet and bake for 15-20 minutes or until golden and crispy.

7. 7

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Add a splash of vinegar, then poach the farm eggs for 3-4 minutes until the whites are set but yolks remain runny.

8. 8

   Serve

   On a plate, place a baked strudel, top with frisée, a poached egg, and drizzle with mustard vinaigrette. Enjoy your Strudel Lyonnaise!