🥬 Salade Lyonnaise with crispy bacon

Name: Salade Lyonnaise with crispy bacon
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 300 g savoy cabbage (or iceberg lettuce); 120 g pork belly (smoked); 4 eggs (soft-boiled); 2 kleine onions; 20 g butter; 50 ml chicken broth; 10 ml cognac (optional); 3 g salt; 1 g nutmeg; 2 g black pepper

420 kcal · 20 min · 4 servings

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Ingredients

300 g savoy cabbage (or iceberg lettuce)
120 g pork belly (smoked)
4 eggs (soft-boiled)
2 kleine onions
20 g butter
50 ml chicken broth
10 ml cognac (optional)
3 g salt
1 g nutmeg
2 g black pepper

Instructions

1. Cut the savoy cabbage into thin strips. Wash it thoroughly and dry it well.
2. Cut the bacon into small cubes and fry it in a large pan without fat until crispy. Remove the bacon and set it aside.
3. Add the butter to the pan and sauté the finely chopped onions in it for 5 minutes until translucent.
4. Add the savoy cabbage to the pan and wilt it for 3-4 minutes until slightly reduced. Deglaze everything with the chicken broth and cognac.
5. Season the cabbage with salt, pepper, and a pinch of nutmeg. Keep the heat low.
6. Boil the eggs in salted water for exactly 6 minutes for a runny yolk. Peel them carefully.
7. Serve the warm cabbage on plates and place half of the crispy bacon on top. Place a halved soft-boiled egg on each portion. Garnish with the remaining bacon.

Nutrition per serving

kcal: 420
Protein: 18 g · Fett/Fat: 30 g · Carbs: 15 g