Ingredients
Serves 4
| 200 g | lamb’s lettuce |
| 200 g | rocket |
| 8 slices of | Glocken-Beune Breakfast Bacon |
| 2 | multigrain rolls |
| 4 | eggs |
| Pumpkin seeds |
Dressing:
| 2 tablespoons | orange juice |
| 1 tablespoon | maple syrup |
| 1 tablespoon | white wine vinegar |
| 1 tablespoon | olive oil |
| Salt, pepper |
Preparation
- Wash and trim the lamb’s lettuce and rocket before spinning in a salad spinner to remove excess water. Without adding oil, fry the breakfast bacon in a frying pan until crispy. Remove from the pan.
- Boil the eggs for approx. 5 minutes, then shock them in cold water before peeling them.
- Put the rolls on a baking tray and bake for 10 minutes at 150 °C (top and bottom heat) in the oven until crispy.
- Cut the rolls into halves and arrange lamb’s lettuce, rocket, bacon and egg on them. Garnish with pumpkin seeds and serve with the dressing.