Rocket with Poached Egg and Garlic Croutons
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rocket
- 100 grams bacon
- 2 slices white bread
- 2 tablespoon butter
- 1 clove garlic
- 1 teaspoon salt
- 3 tablespoon vinegar
- 4 egg (s), (absolutely fresh!)
- 3 tablespoon vinegar (apple cider vinegar)
- 3 tablespoon olive oil, the very best
- salt
- pepper
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Clean and wash the rocket and spin dry well. Arrange on starter plates.
- Cut the bacon into fine strips. Gently fry in a pan and drain on kitchen paper. Toast the white bread slices cut into small cubes in the remaining frying fat. As soon as you have absorbed the fat, add the butter. Roast until golden brown and finally add the garlic.
- Boil 1 liter of water with vinegar and salt. Place the eggs one by one in a ladle and carefully slide them into the boiling water. Poach the eggs for about 5-6 minutes at medium temperature, then carefully lift them out and let them drain as well. If necessary cut off the edges a little.
- To serve, place 1 egg in the middle of the bed of lettuce and sprinkle with bacon and croutons. Make a marinade from apple cider vinegar, olive oil, salt and pepper and drizzle over it. Garnish with chives rolls.
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