Filter
Reset
Sort ByRelevance
GINGER497
Lettuce with poached egg and bacon dressing
A delicious Dutch recipe for lettuce with poached egg and bacon dressing.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the breakfast bacon cubes slowly bite at medium height until crisp.
-
Meanwhile, beat the mustard with 1 tablespoon of vinegar and the olive oil and season the dressing with salt and pepper.
-
Remove the bacon from the pan and add it to the dressing. Keep the bacon fat in the pan for later use.
-
Wash and dry the lettuce carefully and put away cold.
-
Bring a pan with a layer of water of 10 centimeters and 1 tablespoon wine vinegar to the boil.
-
Turn the heat source off or as low as possible so that the water no longer boils.
-
Always break an egg in a container and gently let it slide into the water. Fold the fanning egg whites over the egg yolk with a spoon or skimmer and simmer for about 3 minutes.
-
Carefully remove the eggs from the water and keep them warm in a bain-marie (under a lid over another pan with a layer of boiling water) until all 4 eggs are poached.
-
Divide the lettuce over 4 plates and sprinkle the bacon dressing over it. Place a poached egg on each plate.
-
Heat the pan with bacon fat again and pour a little over the egg.
-
Grind some pepper and garnish with some fresh chopped herbs.
Blogs that might be interesting
-
30 minLunchwhite bread mix for bread baking machine, turmeric, pounded sprinkles, orange grater, liquid honey, cream quark, krent, egg,Easter bunny rolls
-
20 minLunchGalia melon, romaine lettuce, fresh broad beans, white cheese cubes, watercress, fresh fresh mint, lemon juice, traditional olive oil,chickslovefoods melon-fetasalad
-
15 minLunchlemon, fresh dill, cut red cabbages, grated beetroot, horseradish in pot, chilled hüttenkäse cheese, crispbread solruta pumpkin, smoked salmon, capers,cabbage salad with smoked salmon on crispbread
-
20 minLuncholive oil, shallot, garlic, tomato paste, sun-dried tomato, walnut, flat leaf parsley, fresh thyme, olive oil, tagliatelle, Parmesan cheese,tagliatelle with nuts-tomato pesto
Nutrition
335Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs0% DV1g
Fiber0% DV0g
Loved it