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GINGER497
Lettuce with poached egg and bacon dressing
A delicious Dutch recipe for lettuce with poached egg and bacon dressing.
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Ingredients
Directions
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Let the breakfast bacon cubes slowly bite at medium height until crisp.
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Meanwhile, beat the mustard with 1 tablespoon of vinegar and the olive oil and season the dressing with salt and pepper.
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Remove the bacon from the pan and add it to the dressing. Keep the bacon fat in the pan for later use.
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Wash and dry the lettuce carefully and put away cold.
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Bring a pan with a layer of water of 10 centimeters and 1 tablespoon wine vinegar to the boil.
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Turn the heat source off or as low as possible so that the water no longer boils.
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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.
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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.
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Divide the lettuce over 4 plates and sprinkle the bacon dressing over it. Place a poached egg on each plate.
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Heat the pan with bacon fat again and pour a little over the egg.
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Grind some pepper and garnish with some fresh chopped herbs.
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Nutrition
335Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs0% DV1g
Fiber0% DV0g
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