Salad with egg and bacon

1 serving

15 minutes

Salad with egg and bacon is a true symphony of flavors, combining crispy bread infused with the aroma of smoked bacon, tender arugula, spicy pine nuts, and exquisite parmesan. This salad resembles dishes from Russian cuisine that unite simple yet rich ingredients. Special attention is given to the spicy oil that adds a unique flavor note to the dish. The final touch is a poached egg that adds tenderness and creamy texture. Such a salad is perfect for a light dinner or an elegant appetizer, and adding balsamic vinegar will give it a subtle tanginess. The dish highlights the mastery of flavor combinations—from the spiciness of pepper to the softness of egg—creating a balance that delights every gourmet.

Energy value per serving

• Calories: 992.4
• Proteins: 31.5g
• Fats: 81.6g
• Carbohydrates: 32.9g

Ingredients

• Garlic: 6 clove
• Vegetable oil: 1 l
• Green: 1 bunch
• Red chilli pepper: 3 pc
• Smoked brisket: 60 g
• White bread: 1 pc
• Arugula: 50 g
• Olive oil: 20 ml
• Pine nuts: 10 g
• Parmesan cheese: 30 g
• Lemon juice: 2 ml
• Chicken egg: 1 pc

Cooking steps

1. Make spicy oil from vegetable oil. To do this, heat the oil on the stove, crush garlic cloves with a knife on the table. Remove the oil from the heat, add the crushed garlic, hot pepper, and herbs. Let it steep for at least a day. This oil can later be useful for other dishes. This portion of oil will last you a month. Store at room temperature.

   Required ingredients:

   • Vegetable oil: 1 l
   • Garlic: 6 cloves
   • Red chilli pepper: 3 pieces
   • Green: 1 bunch

2. Remove the crust from the bread and break it into pieces. Dry it in a pan without oil, then drizzle with spicy oil. Cut the bacon into thin strips in advance. Place it on top of the bread and put it in a preheated oven at 180 degrees for 3 minutes. Other methods can be used, but the goal is for the bread to absorb the fat and the aroma of the bacon.

   Required ingredients:

   • White bread: 1 piece
   • Smoked brisket: 60 g

3. Wash the arugula, tear off the long stems. Roast the nuts.

   Required ingredients:

   • Arugula: 50 g
   • Pine nuts: 10 g

4. Remove the pan from the heat, drizzle the contents with lemon juice directly in the pan. Then transfer to a bowl. Add arugula, nuts, and extra virgin olive oil. Mix well. Serve in a deep plate.

   Required ingredients:

   • Lemon juice: 2 ml
   • Arugula: 50 g
   • Pine nuts: 10 g
   • Olive oil: 20 ml

5. Boil the egg without the shell (poached) and place it on the salad.

   Required ingredients:

   • Chicken egg: 1 piece

6. Balsamic vinegar can be added if desired.