200 g smoked bacon
red wine vinegar
400 g dandelion greens
4 slices of slightly stale bread
Sort and wash the dandelion greens with vinegar water.
Prepare a mustard vinaigrette.
Cut the bacon into small cubes and the bread into small croutons. Sauté the bacon cubes in a non-stick pan, then add the croutons into the same pan in the fat released by the bacon.
Meanwhile, poach the eggs: boil a pot of water with some white vinegar. Crack an egg into a cup and transfer it into the boiling water without dispersing the egg. If the pot is large enough, add the other eggs one by one. After 1 to 1.5 minutes, the egg is soft-boiled. Gently remove it from the water and put it into a bowl to drain.
Serve the seasoned dandelion greens with the vinaigrette, sprinkle the hot bacon cubes and croutons on top, add a poached egg that is still warm and decorate with chopped chives. Serve immediately.
1 frying pan