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Egg salad with arugula and crispy bacon

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Ingredients for 4 meals

4 eggs (size M)

2 small carrots vegetables (so. 160 grams)

½ leeks (so. 130 grams)

½ Federal rocket (so. 40 grams)

4 thin slices bacon ( 10 grams)

Salt and pepper from the mill

1 lemon

1 knife tip sugar

2 large spoon walnut oil

The preparation process

And Puncture eggs in boiling water for 9 minutes in 8 hard boil. Remove, under running cold water quenching, peel and leave to cool.

While the boil eggs, the carrots Cleaning vegetables in water to clean and shells. With a peeler lengthwise into thin strips crush. Leeks in water cleaning, clean and crush into thin rings.

Rocket in water to clean, dry spinning, free of coarse stems and crushing.

Breakfast bacon in a frying pan on a medium heat without fat slowly crispy roast. For Cake paper and drain well.

The leeks and carrots vegetables out fried bacon fat preserved over a medium heat for 3 to 4 minutes while stirring simmer, cooking. Salt and pepper from the mill, seasoning. On a plate and allow to cool.

Wash and dry the hot lemon. Approximately half of the shell narrow rub. Lemon in two halves to crush and expressions.

Lemon juice, salt, pepper, sugar and walnut oil in a bowl mix. Carrots, leek vegetables and spiking and short.

Eggs with an egg cutter or with a knife in washers crush. Rocket carefully under the leek Vegetables Carrots mixture. With salt and freshly ground pepper to taste. Eggs foam yew also carefully fold in. Decorate with the breakfast bacon and on the table.

Winter Cuisine

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