Rucolasalad with eggs pochirten

Rucolasalad with eggs pochirten

* 70 g pine nuts
* 160 g eingelegtes red pepper
* 4 toast slices
* 3-4 EL olive oil
* 260 g rocket
* 3 shallots

Pine nuts in a pan without fat allow to cool. Peppers in a colander drain and cut into slices. Toast bread slices cut into small dice. Olive oil in a pan and heat the bread is crispy cubes corrode.

Rocket read and thick stalks off. Rocket wash and dry skid. Shallot deduct half and cut the fine dice.

Balsamic Vinaigrette

* 7 EL balsamic vinegar
Gestr * 1 teaspoon salt and pepper
* 1 pinch of sugar
* 3.4 EL rapeseed oil

For balsamic vinaigrette balsamic vinegar with dice shallots, salt, pepper and stir sugar, canola oil under stir.

* 7 slices bacon breakfast
* 500 ml of water
* 5 tbsp white wine vinegar
* 8 eggs

Bacon slices in the pan without fat crispy fry, then on kitchen paper something drain. Water with vinegar in a pot to boil. 4 eggs separately in a cup of detail and carefully into the boiling water. Protein immediately with 2 spoons to push the yolk. Eggs at low heat in 4-5 minutes.

The cook eggs with a spoon remove foam briefly in cold water. Rest of eggs to prepare the same way.

Rocket with pepper strips, pine nuts, bacon and eggs pochierten on 4 plates, with the balsamic vinaigrette and toasted bread cubes to scatter.