Salad with Bacon, Egg and Parmesan

Ingredients

• 200 g field lettuce
• 200 g arugula
• 4 slices of breakfast bacon (bacon)
• 4 stale white bread slices
• parmesan
• 4 eggs
• olive oil
• balsamic vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and dry the field lettuce and arugula. Slice the bacon into wide strips and crisp them in a pan without added fat; remove from heat.

2. 2.

   Cut the white bread into cubes. Heat 3 tbsp olive oil and fry the cubes until golden brown. Season with salt and pepper. Boil the eggs for about 4 minutes, shock in cold water, then peel.