SALAD OF POMEGRANATE, EGG, AND CRISPY BALSAMIC BACON
Pomegranate is a fruit that is not only finely suited for food, but also very healthy. It can be combined with many ingredients, and here we use it to blend with eggs, rocket salad, and bacon that has been fried and seasoned with some nice aged balsamic vinegar.
4 servings:
4 hard cooked eggs, white and yolk separated
100 g/3 oz rocket leaves
250 g/8 oz bacon, diced
2 pomegranates
3 tbsp balsamic vinegar
some salt, pepper, and olive oil to season
1. Prepare the hard cooked eggs by slicing the egg white, and finely "crushing" the yolk. Also, prepare the pomegranate by cutting the fruit into four pieces and peeling out the edible red cores.
2. Fry bacon in its own fat in a non-stick pan on moderate heat (about 15 minutes should do). Add balsamic vinegar at the end, and remove from heat.
3. Combine everything except the yolk into a salad. Sprinkle the egg yolk on top. Season with some salt, pepper, and sprinkle with a little olive oil.