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🥗 Crispy Bacon Salad with Egg and Parmesan

372 kcal · 30 min · 4 servings

Crispy Bacon Salad with Egg and Parmesan Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the corn salad and the arugula.
  2. 2. Remove any thick stems or wilted leaves from the greens.
  3. 3. Dry the greens thoroughly, for example using a salad spinner.
  4. 4. Cut the breakfast bacon into wide strips.
  5. 5. Heat a frying pan without adding any extra fat.
  6. 6. Fry the bacon strips until they are crispy.
  7. 7. Remove the cooked bacon from the pan and set it aside.
  8. 8. Cut the white bread into small cubes.
  9. 9. Heat three tablespoons of olive oil in a frying pan.
  10. 10. Fry the bread cubes until they are golden brown.
  11. 11. Season the toasted bread cubes with salt and pepper.
  12. 12. Boil the eggs for about four minutes.
  13. 13. Immediately cool the boiled eggs under cold running water.
  14. 14. Peel the cooled eggs.
  15. 15. Place the corn salad and arugula into a large bowl.
  16. 16. Toss the greens with four tablespoons of oil.
  17. 17. Add two tablespoons of balsamic vinegar.
  18. 18. Season the salad with salt and pepper to taste.
  19. 19. Divide the seasoned salad among four plates.
  20. 20. Place the crispy bacon strips on top of the salad.
  21. 21. Sprinkle the toasted bread cubes over the salad.
  22. 22. Add shavings of Parmesan cheese as a topping.
  23. 23. Place one peeled egg on each plate.
  24. 24. Serve the salad immediately to keep it crispy.

Nutrition per serving