Worker's rolls

Ingredients for 2 servings:

• 2 rolls, fresh from the bakery
• some butter
• 1 carrot(s)
• 4 radishes
• 3 leaves of iceberg lettuce
• 1 bunch of rocket
• 4 slices of breakfast bacon
• 2 eggs
• some margarine
• Salt and pepper, colored, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Fresh rolls topped with iceberg lettuce, fried egg, bacon, carrots, radishes and rocket

When my husband and I have to do some work around the house and I can’t help, I simply disappear into the kitchen and make “worker’s rolls.” Sort the rocket, wash it, and spin it dry. Cut the iceberg lettuce leaves into strips, rinse them, and let them drain. Trim, peel, rinse, and coarsely grate the carrots. Trim, rinse, and cut the radishes into slices that are not too thick, but not too thin. In a non-stick pan, fry the bacon without adding any fat over low to medium heat until crispy, then remove it. Heat some cooking cream in the same pan and fry the eggs, also over low to medium heat, lightly salting the egg whites. Depending on your taste, fry the eggs on one side or the other. Cut the rolls open and brush each half with a little butter (if you don’t like butter, like my husband, but I do, simply skip this step). Top the bottom buns with the prepared ingredients in the following order: iceberg lettuce, fried eggs, bacon, grated carrot, radish slices, and arugula. Grind a few turns of pepper over the top, cover with the top buns, and press down lightly.