Sauerampfersalat mit Speck, Ei und Brotwürfeln

Ingredients

• 2 Eggs
• 400 g sorrel
• 4 tomatoes
• 8 slices breakfast bacon
• 2 slices toast bread
• 1 tbsp butter
• 4 tbsp white wine vinegar
• 1 tsp sharp mustard
• 1 tsp Honey
• 6 tbsp plant oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Hard boil the eggs for about 10 minutes. Cool, peel and quarter them.

2. 2.

   Wash the sorrel, shake dry, strip stems and cut leaves into strips. Wash tomatoes, remove stem ends and slice into wedges. Arrange sorrel and eggs on plates.

3. 3.

   Cut bacon slices in half or thirds and fry slowly over both sides in a hot pan until golden brown and crispy. Drain on kitchen paper.

4. 4.

   Cube the toast bread. Fry in hot butter for 1–2 minutes until golden brown. Drain on kitchen paper as well.

5. 5.

   For the dressing, mix vinegar with 1–2 tbsp water, mustard, honey and oil; season with salt and pepper. Drizzle over the salad and serve garnished with croutons and bacon.