Prepare a fresh leafy salad, season with vinaigrette sauce. AND serve with bread and eggs, making the dish the way it is done in кафе. 
Time: 17 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 eggs of category CO
- 8 tbsp. (approximately 200 gr.) mix of young greens for salads
- 4 slices of bacon sliced across thin strips
- 2.5 tbsp. l apple cider vinegar
- 2 tsp Dijon mustard
- Salt and ground black pepper
- 2 tbsp. l olive oil
- 4-8 slices of bread with a crispy crust (optional fry)
Recipes with similar ingredients: bacon, eggs, salad mix, salad, white bread, Dijon mustard, apple cider, apple cider vinegar
Recipe preparation:
- In a medium-sized skillet over medium heat, periodically stirring, fry the bacon until it becomes crispy. Slotted spoon put the bacon on a paper towel. Remove the pan from the heat. (leave pieces sticking to the bottom in a pan) and add 1.5 tbsp. l apple cider vinegar, scraping pans sticking to the bottom toasted slices. Pour the mixture into a large bowl, add Dijon mustard, salt and pepper to taste, as well as olive butter.
- Pour 5 high water in a non-stick pan see and bring it to the slightest boil over medium heat. Pour in the remaining tablespoon of apple cider vinegar. Break into the pan eggs, gently pouring them into the water, and cook until the whites seize, and the yolks remain liquid, about 4 minutes.
- While the eggs are boiling, mix the greens with the vinaigrette sauce and slices of bacon. Arrange the salad in plates or shallow bowls. Using a slotted spoon, carefully remove the eggs from the water, pat them dry with paper towel and put 2 pcs. on top of each serving. In each put a plate of bread and serve.
