Snow peas-radish salad with egg

Name: snow peas-radish salad with egg
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 100 g smoked bacon; 1 baguette with garlic; 50 g spicy cornichon pickle; 1 shallot; 1 el White wine vinegar; 1 el dijon mustard; 3 el traditional olive oil; 200 g fresh snow peas; 4 medium sized egg; 175 g radish; 200 g butter lettuce

Salad of radish, snow peas, egg, butterhead, spicy gherkins and bacon

Ingredients

Directions

Heat a frying pan without oil or butter and fry the bacon in 4 minutes. Turn halfway.
Scoop out of the pan with a slotted spoon and drain on kitchen paper.
Meanwhile cut the bread into slices and cut the slices. Fry the bread in the remaining shortening in 5 min. Golden brown and crispy (croutons).
Halve the cornichons in the length and finely chop the shallot. Beat the vinegar, mustard, oil and shallot into a dressing.
Season with (freshly ground) pepper and possibly salt.
Bring a pot of water to the boil and cook the pea pods for 2 minutes. Scoop out of the pan with a slotted spoon and rinse under cold running water. Let the water boil.
Cover 4 cups or bowls with cling film and break an egg above each cup. Close the foil so that each egg is in a kind of bag.
Leave in the hot water of the snow peas and poach 3 min. For a soft egg or 5 min. For a harder egg. Remove from the water and remove the foil.
Cut the radish into slices and mix with the cornichons, snow peas and dressing through the salad. Divide the bacon, the croutons and the eggs.