1 Egg piercer, 1 Paper towel, 1 Small pot, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Peeler, 1 Skillet, 1 Wooden spoon, 1 Plate, 1 Fine grater, 1 Citrus juicer, 1 Bowl, 1 Salad server, 1 Whisk, 1 Egg slicer, 1 Tablespoon
1 Pierce the eggs and cook in boiling water until hard cooked, 8-9 minutes. Remove, rinse under running cold water, peel and let cool.
2 While the eggs cook, trim, rinse and peel the carrots. Cut with a potato peeler into thin strips. Trim leek, rinse and cut into thin rings.
3 Rinse arugula, spin dry, remove thicker stems and chop.
4 Cook bacon slowly until crispy in a dry skillet over medium heat. Place on paper towels and drain well.
5 Add leek and carrots to bacon fat in skillet and cook over medium heat, stirring, for 3-4 minutes. Season with salt and pepper. Place on a plate and let cool.
6 Rinse lemon in hot water and wipe dry. Finely grate about half of the peel. Cut lemon in half and squeeze juice.
7 Mix lemon juice with salt and pepper to taste, sugar and walnut oil in a bowl. Add carrots and leek, mix and let stand briefly.
8 Cut eggs with an egg slicer or with a knife into slices. Carefully fold arugula into the leek and carrot mixture. Season with salt and pepper. Carefully fold in egg slices. Garnish with the bacon and serve.