Lettuce with poached egg

Name: lettuce with poached egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g breakfast bacon in slices; 2 petit pains corn (sandwiches); 2 toes garlic halved; 3 tablespoons wine vinegar; tablespoon mustard; 2 teaspoons honey; 5 tablespoons walnut oil; 2 bags butter lettuce pre cut (a 100 g); 1 bag lamb's lettuce 75 g; 1 bag carrot julienne 150 g; 4 fresh Eggs

A tasty recipe. The side dish contains the following ingredients: meat, breakfast bacon (in slices), petit pains (corn), garlic (halved), wine vinegar, mustard, honey, walnut oil, butterhead (pre-sliced (a 100 g)), lamb's lettuce (75 g), carrot julienne (150 g) and eggs.

Ingredients

Directions

Bake the bacon in a non-stick pan crispy and drain on kitchen paper.
Cut the rolls into 12 long, slanted slices and brown them in the bacon fat.
Rub them in with garlic.
Beat 1 1/2 tbsp vinegar with the mustard, honey and walnut oil (combines wonderfully with the soft lettuce) to a dressing.
Add salt and pepper to taste.
Tear the butter lettuce into pieces and mix with the lamb's lettuce, carrot and 2-3 tablespoons of dressing and spread over 4 deep plates.
Bring 2 liters of water with 1 tablespoon of salt and the rest of the vinegar to the boil.
Break the eggs carefully over a cup (with whole yolk) and let them slide into the water.
Poach them 3-4 minutes until the white has solidified.
Take the eggs out of the water with a slotted spoon and put them on the salad.
Break the slices of bacon into pieces and place them around the eggs.
Place the croutons next to it.
Drip the rest of the dressing over the salad..