Soft Cooked Egg and Bacon Salad

Photo: French Cooking For Dummies

Ingredients

4 eggs

4 slices of bread

3 1/2 ounces (100 g) of bacon

3 1/2 ounces (100 g) of corn salad (you can also use arugula if you prefer)

6 tablespoons of olive oil

1 tablespoon of Dijon mustard

1/2 lemon

Salt and pepper

Preparation

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.