Meal salad with bacon, haricots verts and baked beans

Name: meal salad with bacon, haricots verts and baked beans
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 medium sized egg; 150 g fresh haricots verts; 4 paste breakfast bacon; 1 toe garlic; 400 g kidney beans from canned; 1 tl dried thyme; 2 romatomat; 200 g romaine lettuce; 50 g Caesar Dressing; tray cress

Meal salad of romain lettuce with bacon, haricots verts, tomatoes, baked beans and cress.

Ingredients

Directions

Bring a saucepan with water to the boil and boil the eggs in almost 7 minutes. Let it frighten under cold running cold water, peel and halve.
Meanwhile, bring a pot of water with salt, if necessary, to the boil. Remove the stalk of the haricots verts and cook the beans in 4 min. Until al dente.
Drain in a colander, rinse cold under running water and drain.
Heat a frying pan without oil or butter and fry the bacon in 5 minutes until crispy. Turn halfway.
Remove from the pan, but let the fat sit. Let the bacon drain on kitchen paper.
Clean the garlic and cut finely. Put the kidney beans in a colander, rinse under cold running water and drain.
Fry the beans with the garlic, thyme, pepper and salt in the remaining bacon fat for 5 minutes on medium heat. Shake regularly.
Meanwhile, wash the tomatoes and cut into parts. Mix the haricots verts, tomatoes and lettuce on the large flat dish and spread the beans over it.
Sprinkle with the caesard dressing, crumble the bacon above, place the egg halves on top and garnish with the cress.