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Categories:Viewed: 50 - Published at: 10 years ago
Ingredients
- 4 eggs
- 4 slices bread
- 3 1/2 ounces bacon
- 3 1/2 ounces corn salad you can also use arugula if you prefer
- 6 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/2 lemon
- salt
- pepper
Method
- Preheat oven to 410° F (210° C / Th 7).
- Get water to a boil in a saucepan.
- Brush bread slices with olive oil (3 tablespoons) and bake in oven for 5 minutes on each side.
- When water is boiling, add eggs carefully. (I usually put the egg in a tablespoon, it's much easier to get it gently to the bottom of the saucepan). Leave them in boiling water for 4 minutes. When they're done rinse them with cold water and leave aside.
- Heat a frying pan over medium heat and add bacon slices. Cook for 3 minutes on each side, or until bacon looks crispy.
- When bacon is done, leave it in a plate covered with a napkin to drain its fat.
- Dice bread and cut bacon into pieces.
- Squeeze lemon in a bowl and whisk mustard, 3 tablespoons of olive oil, salt and pepper with it.
- In 4 plates, arrange corn salad, bacon and bread pieces. Serve on top lemon sauce.
- Carefully remove egg shells and place a soft cooked egg on top of each plate. Break it for the egg yolk to flow.
- Serve right away.
