Lettuce with poached egg and bacon dressing

Name: lettuce with poached egg and bacon dressing
Total time: 30 min
Yield: 4
Ingredients: 200 gram smoked breakfast bacon; 1 teaspoon fine mustard; 2 tablespoon White wine vinegar; 2 tablespoon olive oil; 1 crop lettuce; 4 egg fresh

A delicious Dutch recipe for lettuce with poached egg and bacon dressing.

Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

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.