Ingredients

Salad

• lettuce + arugula
• 1 avocado
• 75 g chopped bacon (cured or smoked)
• baguette croutons
• 2 eggs
• 4 tablespoons grated parmesan or grana padano

Vinaigrette

• 1 and 1/2 tablespoons mustard
• 1 and 1/2 tablespoons honey or agave syrup
• 1 tablespoon olive oil or vegetable oil
• 1 and 1/2 tablespoons lemon juice
• 3/4 tablespoon rice vinegar or 1/2 teaspoon wine vinegar
• pinch of chili flakes
• 1 tablespoon mayonnaise (optional)

Preparation

1. Rinse the lettuce and arugula, dry them, and place on plates. Peel the avocado and dice it, add to the salad. Fry diced bacon in a pan until crispy, place on the salad.
2. In the same pan brown slices of baguette, cut into cubes and add to the salad. You can also toast the baguette in a toaster.
3. In a pot, bring about 7 cm of water to a boil with a teaspoon of wine vinegar and a pinch of salt. Once the water boils, create a whirlpool and gently drop an egg into the center. Reduce the heat and cook for about 3.5 - 4 minutes until the white is set but the yolk stays soft. Remove with a slotted spoon and dry on a towel. Repeat with the second egg.
4. Place the eggs on the salad, season everything with salt and freshly ground pepper. Mix the vinaigrette ingredients and drizzle over the top. Sprinkle with parmesan.