Time: 17 min.
Complexity: easily
Servings: 4

Prepare a fresh leaf salad, dress it with vinaigrette, and serve with bread and eggs, garnished like they do in a cafe.

Ingredients:

• 8 eggs of category CO
• 8 cups (about 200 g) mixed young salad greens
• 4 slices of bacon, cut into thin strips crosswise
• 2.5 tbsp vinegar from apple cider
• 2 teaspoons Dijon mustard
• Salt and ground black pepper
• 2 tbsp. l. olive oil
• 4-8 slices of crispy bread (toasted if desired)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, eggs, salad mix, salad, white bread, Dijon mustard, apple cider, apple cider vinegar

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Preparation:

Step 1
• In a medium skillet over medium heat, cook the bacon, stirring occasionally, until crisp.
  
  Using a slotted spoon, transfer the bacon to a paper towel. Remove the pan from the heat (leaving any browned bits in the pan) and add 1.5 tablespoons of apple cider vinegar, scraping up any browned bits.
  
  Pour the mixture into a large bowl, add Dijon mustard, salt and pepper to taste, and olive oil.
Step 2
• Fill a non-stick frying pan with water to a depth of 5 cm and bring it to a very low simmer over medium heat.
  
  Add the remaining tablespoon of apple cider vinegar. Crack the eggs into the pan, carefully pouring them into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
Step 3
• While the eggs are boiling, toss the greens with the vinaigrette and bacon bits. Divide the salad among plates or shallow bowls. Carefully remove the eggs from the water with a slotted spoon, pat dry with paper towels, and place two eggs on top of each serving. Place bread on each plate and serve.

Votes: 9