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Salad with Poached Egg and Crispy Bacon
(0)
30 min
Under an hour
Knuspr-Küche
Ein frischer, herzhafter Salat, der durch die Kombination aus knackigem Rucola, feinem Feldsalat und knusprigem Speck besticht. Das Highlight ist das perfekt pochierte Ei, das beim Anschneiden sein cremiges Eigelb über den Salat ergießt. Ein würziges Dressing mit Sardellen und Senf rundet dieses leichte, aber dennoch sättigende Gericht perfekt ab – ideal als leichtes Mittagessen oder feine Vorspeise.
Preparation method
Preparation
Mix and wash the arugula and lamb's lettuce. Tear the bread roll into small pieces. Finely chop the anchovy fillets. Peel the garlic, halve it lengthwise, and remove the germ from the center.
Bring water to a boil in a small pot. Prepare a piece of cling film about 30 cm long and carefully line a small bowl with it, so that the edges overhang.
Add 1 tsp of olive oil to the cling film-lined bowl. Carefully crack an egg into it, without breaking the yolk. Firmly press the edges of the film together so that no air is trapped, and tie it securely. Repeat the process with the remaining 3 eggs.
Chef's tip
For a particularly beautiful result when serving, only cut the egg at the table so that the liquid yolk enriches the salad.
Ingredients
Nutritional values
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