Egg Salad with Arugula

Ingredients

• 4 eggs
• 160 g small carrots (2 small carrots)
• 125 g leeks (0.5 stalk)
• 40 g arugula (0.5 bunch)
• 40 g turkey bacon (4 very thin slices)
• Salt
• Pepper
• 1 Organic lemon
• a pinch of sugar
• 2 tbsp walnut oil

Instructions

1. 1.

   Pierce the eggs and boil them in water for 8-9 minutes until hard-boiled. Remove, rinse under running cold water, peel, and let cool.

2. 2.

   While the eggs are cooking, wash and peel the carrots. Slice them lengthwise into thin strips with a vegetable peeler. Wash the leeks and cut them into thin rings.

3. 3.

   Wash the arugula, dry it by spinning, remove any thick stems, and chop.

4. 4.

   Cook the turkey bacon in a pan over medium heat without added fat until it becomes slowly crispy. Place on paper towels to drain excess grease.

5. 5.

   Sauté the leeks and carrots in the rendered bacon fat over medium heat for 3-4 minutes while stirring. Season with salt and pepper. Transfer to a plate and let cool.

6. 6.

   Wash the lemon, dry it, and grate about half of its zest thinly. Cut the lemon in half and squeeze out the juice.

7. 7.

   Whisk together lemon juice, salt, pepper, sugar, and walnut oil in a bowl. Add the carrots and leeks, mix gently, and let sit briefly.

8. 8.

   Slice the eggs with an egg slicer or knife into rounds. Gently fold the arugula into the leek-carrot mixture. Season with salt and pepper. Fold in the egg slices carefully. Garnish with the bacon and serve.