Incidentally, you can easily replace the ‘naughty’ elements.
Boil the eggs in plenty of water for about 8 minutes, set aside in a pan. Fry the bacon until crisp, strain the fat, strain it on kitchen paper and chop the bacon roughly.
Season the chicken breasts with salt and pepper and heat in a frying pan with 2 tablespoons oil and brown on both sides for 10-12 minutes. Let the chicken cool and cut into cubes. Peel an egg and grate it into small pieces. Chop the butter and crush the Rockford. Tear the romaine lettuce into pieces with your hands and divide into a bowl.
In the center is a slice of chicken, then a row of eggs on one side and a row of tomatoes on the other. Next to the egg comes the pork, which is placed next to the crushed Rockford tomato slice. Garnish the salad with chopped chives. Is it happy? Mix red wine vinegar, olive oil and mustard well for dressing.
Four people need:
– 4 eggs
– 250 g pork (strips or strips)
– 300 g chicken fillet
– 1 crop romaine lettuce
– 150 grams of tomatoes
– 125 g Rockford
– 1 butter
– 2 tbsp chives (chopped)
– 80 ml red wine vinegar
– 1 Dijon-Mostard
– 150 ml of olive oil
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