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    Salad with Croutons, Lardons, and Oeufs Mollet

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    Salad with Croutons, Lardons, and Oeufs Mollet

    Serves: 4


    • 1/3 of a day old baguette
    • 4 tbsp oil, for frying
    • 200g bacon lardons
    • 1 tbsp Dijon mustard
    • 1 tbsp white vinegar
    • 2 romain lettuce hearts
    • 4 medium eggs


    1. Cut 1/3 of a day-old baguette into 2cm chunks. Heat 3 tbsp oil in a frying pan over a medium heat, add the bread and fry for about 10 minutes until golden and crisp. Remove and set aside. Wipe the pan, add 1 tbsp oil and 200g bacon lardons and fry for about 15 minutes until crisp and golden. Drain on kitchen paper. Whisk 1 tbsp each Dijon mustard and white vinegar with 2 tbsp extra virgin olive oil and season. Use to dress 2 romaine lettuce hearts, separated into leaves, and arrange on 4 plates. Scatter the croutons and lardons on top.
    2. Bring a pan of water to the boil, add 4 medium eggs (shells on), bring back to a simmer and cook for exactly 4 minutes. Immediately place under cold running water to cool. Peel the eggs very carefully, taking care not to break the whites. Place one egg on top of each salad and break open.
    3. Serve immediately.

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