John Myers
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Soft Egg and Crispy Bacon Salad
The perfect soft egg and crispy bacon salad recipe with a picture and simple step-by-step instructions.
salad dressing
- 7 piece Breakfast bacon
- 1 packet Mixed leaf salads
- 3 Discs Black bread
- 1 tablespoon Lard / fat
- 1 tablespoon Liquid garlic
- 1 half Clove of garlic
- 1 half Wine vinegar
- 1 half Sugar
- 1 half Salt
- 1 half Pumpkin seed oil
soft eggs
- Put the eggs at room temperature in the boiling water and cook for 5 minutes until soft – then take the eggs out and immediately rinse them with cold water – let them cool slightly and then carefully peel them
toasted bread cubes
- remove the rind from the black bread – cut the bread into small cubes – toast in a little pork lard until crispy – sprinkle with liquid garlic and season with a little salt and pepper
Slices of bacon
- Place the breakfast bacon on baking paper and seal the paper well all around – place in the microwave for 1 minute on the highest setting and fry it – take it out of the microwave, unpack the bacon and let it cool down on a plate so that it becomes crispy – the leaked liquid keep the bacon fat in the baking paper for the dressing
salad dressing
- Put all the ingredients for the dressing in a mixing beaker – add the garlic through the press – add the bacon fat – stir everything well
serve and decorate
- shortly before serving, pour the dressing over the salad and mix everything well – then distribute the salad on the plates – put the soft egg, roasted bread cubes and the bacon slices on top – finally decorate the whole thing with a little seed oil and balsamic cream
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