Lettuce hearts with pesto, egg and bacon crumble

Name: Lettuce hearts with pesto, egg and bacon crumble
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 4 lettuce hearts; 3.5 oz bacon (diced); 0.5 tsp maple syrup; 1.5 oz breadcrumbs; 4 eggs; 6 tbsp basil pesto

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Stefanie Hiekmann

Contributor

www.instagram.com/stefaniehiekmann/

"The best thing about lettuce is the hearts inside - they taste slightly sweet and wonderfully aromatic. This salad bowl makes a perfect special Sunday breakfast - a green version of the Egg Benedict. If you like, refine the dish with a little miso mayonnaise. Another tip: you can also replace the lettuce with romaine, endive or batavia lettuce."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

lettuce hearts

50 g

bacon (diced)

¼ tsp

maple syrup

25 g

breadcrumbs

eggs

3 tbsp

basil pesto

Utensils

1 bowl, 1 nonstick pan, 1 frying pan (small)

Nutrition per serving

Cal306

Fat34 g

Protein26 g

Carb5 g

Step 1/3
- 2 lettuce hearts
- 1 bowl
Remove the outer leaves from the lettuce and use these for pestos or green oils. Wash the lettuce hearts, dab dry well and place each in a bowl.
Step 2/3
- 50 g bacon (diced)
- ¼ tsp maple syrup
- 25 g breadcrumbs
- 1 nonstick pan
For the bacon crumble, fry the bacon cubes in a non-stick frying pan without any additional fat for about 10 minutes until crispy. Add the maple syrup and carefully caramelize the cubes. Add the panko breadcrumbs, mix in and fry for a few minutes until crispy.
Step 3/3
- 2 eggs
- 1 frying pan (small)
Bring water to the boil in a small pan, add the eggs and cook for 5 ½-6 minutes until soft. Then rinse, carefully peel and cut in half lengthways. Place the eggs next to the salad and serve with pesto and warm crispy bacon. Serve with fresh bread, toasted bread or flatbread.
Enjoy your meal!