Poached Egg, Bacon and Lettuce Sandwiches
Ingredients
- For the sandwiches
- 100 grams Green cabbage
- 1 carrot
- 1 shallot
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 4 leaves Lettuce
- 4 Whole wheat buns
- 8 slices Bacon
- 4 Tbsps Mayonnaise
- For the eggs
- 3 Tbsps White vinegar
- 4 eggs
- salt
- freshly ground peppers
- 2 Tbsps breadcrumbs
- 2 Tbsps olive oil
Preparation steps
Rinse, trim and cut the cabbage into thin strips. Peel and finely chop the carrot and shallot. Saute with the cabbage in hot oil. Season with salt and pepper, and cook, covered, 2-3 minutes until tender. Add a little water if necessary. Rinse the lettuce, trim and shake dry. Cut the rolls in half.
Bring about 1 liter of water and the vinegar to a boil and remove from heat. Individually break the eggs into a cup and gently slide into the vinegar water. Poach 4-5 minutes (water should not boil!). Saute the bacon in hot oil and remove from the pan. Remove the eggs, season with salt and pepper and dredge in the breadcrumbs. Saute in the hot bacon drippings until golden brown. Place the lettuce leaves on the bottom halves of the buns and top with half of the vegetables. Top with the eggs with bacon and the remaining vegetables, top with a little mayonnaise and replace the bun tops. Serve immediately.
