John Myers
Contents
show
Ingredients
- 65 g Arugula
- 50 g Diced bacon
- 1 piece Diced shallot
- 10 Discs Dried tomatoes
- 1 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- 2 piece Free range eggs
- 1 tbsp Milk
Instructions
- Soak the dried tomato slices covered with warm water.
- In the meantime, fry about 40 grams of bacon and the shallot cubes in a little oil. Beat the eggs with a spoonful of milk and add to the bacon and onion mixture and stir at a low temperature to form a scrambled egg.
- Wash the rocket, remove the thick stalks, dry and place on a large plate. Take the tomato slices out of the water and spread them on the salad.
- Beat the tomato water, balsamic vinegar and oil and pour over the salad.
- Put the scrambled eggs in the middle of the salad and grate the Parmesan over the top. Scatter the rest of the bacon on top.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 1.7gProtein: 6.4gFat: 15.9g
