Bacon Salad with Poached Eggs
For the salad, trim and rinse the lettuce and shake dry. Cut the bacon into small cubes. Peel, halve and cut the onion crosswise into strips.
Fry the bacon in a pan, add the onion and sauté until golden brown.
Mix the lettuce with the bacon and onion, season with salt, pepper and paprika and stir in 4 tablespoons of olive oil and 2 tablespoons of apple cider vinegar.
For the poached eggs, bring 1 liter of water to a boil (approximately 4 cups). Add 8 tablespoons of vinegar and a pinch of salt. Break the eggs individually into a cup and carefully slide into the water, one by one. Cook for 3-4 minutes, lift out carefully with a skimmer and drain.
Arrange the salad on plates together with the eggs and serve immediately.