Leek and arugula pan with eggs
Cut leeks into thin rings. Sauté with butter in a large skillet until leeks are soft. Add salt and finely chopped garlic. Fry until pleasantly fragrant. Add the...
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Shrimp salad with bacon and egg
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
504
Calories
6 g
Carbohydrates
40 g
Protein
34 g
Fat
Ingredients:
 | Olive oil | 2 Tablespoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Spinach, leaf spinach (frozen) | 100 g |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Red wine vinegar | 1 ½ Teaspoon |
 | Pine nuts | 1 Teaspoon |
 | Mustard, mustard (sweet) | ½ Teaspoon |
 | Giant shrimps (fresh or frozen, organic quality) | 100 g |
 | Breakfast bacon, bacon | 30 g |
 | Mushrooms Mushrooms (fresh) | 60 g |
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Preparation:
Step 1:
Sauté bacon in a large skillet over medium heat for 3 to 5 minutes. Then place on kitchen paper to drain. Leave fat in the pan.
Step 2:
Cut onion into rings, mushrooms into slices and brown both in the same pan for 3 minutes, remove and set aside. Season shrimp with salt and pepper, add a little olive oil to the pan if needed. Fry together with the pine nuts over medium heat until the shrimp are firm and pink (2-4 minutes).
Step 3:
Mix red wine vinegar and mustard together. Roll the slightly cooled shrimp in it and season with salt and pepper at the end.
Step 4:
Hard boil egg. Wash spinach leaves thoroughly and place on a plate. Add all the fried ingredients. Garnish with the sliced egg. The remaining sauce from the pan can be drizzled over the salad as dressing.
Macronutrient distribution:
The recipe Shrimp salad with bacon and egg is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Pot
Stove
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