Soft Cooked Egg And Bacon Salad

1. 1

   Preheat oven to 410u00b0 F (210u00b0 C / Th 7).

2. 2

   Get water to a boil in a saucepan.

3. 3

   Brush bread slices with olive oil (3 tablespoons) and bake in oven for 5 minutes on each side.

4. 4

   When water is boiling, add eggs carefully. (I usually put the egg in a tablespoon, it's much easier to get it gently to the bottom of the saucepan). Leave them in boiling water for 4 minutes. When they're done rinse them with cold water and leave aside.

5. 5

   Heat a frying pan over medium heat and add bacon slices. Cook for 3 minutes on each side, or until bacon looks crispy.

6. 6

   When bacon is done, leave it in a plate covered with a napkin to drain its fat.

7. 7

   Dice bread and cut bacon into pieces.

8. 8

   Squeeze lemon in a bowl and whisk mustard, 3 tablespoons of olive oil, salt and pepper with it.

9. 9

   In 4 plates, arrange corn salad, bacon and bread pieces. Serve on top lemon sauce.

10. 10

    Carefully remove egg shells and place a soft cooked egg on top of each plate. Break it for the egg yolk to flow.

11. 11

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.