Purslane Salad with Eggs, Bacon and Bell Peppers
Rinse the bell peppers, cut into quarters, and remove seeds and white ribs. Place the bell peppers on a foil-lined baking sheet with the skin side facing up. Brush with oil. Bake in a 200°C (approximately 390°F) oven until the skin is blackened and blistered, about 20 minutes. Remove from the oven and place a damp tea towel on top. Allow to cool for 10 minutes. Remove the skin from the bell peppers, place in a blender and pulse until pureed. Season with salt and pepper to taste.
Hard boil the eggs in a pot of water. Drain, rinse with cold water and peel. Cook the bacon in a skillet until crispy. Remove and drain on paper towels.
Toast the bread cubes in the bacon grease until golden. Rinse, trim and finely chop the radishes.
Rinse and drain the purslane. Stir in the cream, and season with salt and pepper to taste, and the sugar. Cut the eggs into 8 wedges. Arrange the bell peppers, egg, bacon, bread cubes, radishes and purslane on plates. Serve with chili sauce if desired.