Summary

Ingredients

• 120 g lamb`s lettuce
• 2 slices brown bread
• 40 g butter
• 2 egg (s)
• 140 grams bacon
• Salt and pepper, white (freshly ground)
• 3 tablespoon mustard
• 2 tablespoon white wine
• 250 ml whipped cream
• 200 g mushrooms
• 1 bunch chives

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Instructions

1. Clean the lamb`s lettuce, wash and drain or spin dry.
2. Debark the bread, cut into cubes and toast in the butter to make croutons.
3. Boil the eggs for 7 minutes, quench with cold water, peel and cut into wedges or pieces.
4. Cut the bacon into strips and slowly fry in the oil. Then remove with a slotted spoon and drain on paper towels.
5. Now add the wine, cream and mustard to the leftover bacon fat and simmer until creamy over a mild to medium heat. Then season with salt and pepper.
6. Clean the mushrooms, cut into slices and the chives into rolls. Mix with the lamb`s lettuce and bacon strips in a bowl.
7. Serve either in the bowl or in portions on plates. Pour the lukewarm mustard sauce over it and garnish with the ice cream wedges and croutons.