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Wild herb salad with poached egg and bacon cubes on a white plate, Silvaner white wine glass, Bavarian farm table

Wild herb salad with poached egg and diced bacon

Wild garlic, dandelion, sorrel and goutweed - a wild herb salad in a class of its own, with a velvety poached egg and crispy bacon cubes. With its earthy shell limestone minerality, the Silvaner Kabinett dry from Franconia is the perfect down-to-earth wine partner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main course, Salad
Cuisine Austrian, German
Servings 2 Servings
Calories 380 kcal

Cooking utensils

  • 1 Small pot for poaching
  • 1 Frying pan (for the bacon)
  • 1 Small bowl for the dressing
  • 1 Salad bowl
  • 1 Skimmer
  • 1 Scissors or knife (for the herbs)

Ingredients
  

  • 150 g Mixed wild herbs Wild garlic, dandelion, sorrel, goutweed, cress, chickweed - subject to availability
  • 2 Nettle tips blanched, optional
  • 2 fresh eggs Size M, very fresh for poaching
  • 100 g Bacon cubes smoked
  • 1 Tbsp white wine vinegar for poaching

FOR THE DRESSING:

  • 3 Tbsp walnut oil or olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tsp honey
  • Salt black pepper

Preparation
 

PREPARATION:

  • Carefully sort the wild herbs, wash and spin dry.
  • If using, blanch the nettle tips in boiling water for 30 seconds, then rinse.
  • Shake all the dressing ingredients vigorously in a screw-top jar, season to taste.

COOKING STEPS:

  • Fry the bacon cubes in a pan without fat over a medium heat until crispy, set aside.
  • Heat the water in a small pan to just below boiling point (approx. 85 °C).
  • Add the white wine vinegar and create a swirl with a spoon.
  • Crack the egg and keep ready in a cup.
  • Slide the egg into the strudel and poach for 3 minutes until the egg white has set and the yolk is still soft.
  • Remove with a slotted spoon and drain briefly on kitchen paper.

DIRECTIONS:

  • Mix the wild herbs loosely with the dressing in a bowl.
  • Arrange the salad on flat plates - not too compact, loose and wild.
  • Place the poached egg in the middle of the salad.
  • Spread the diced bacon over the salad and egg.
  • Finish with fleur de sel and black pepper.

SUPPLEMENTS:

  • Crispy country bread with butter
  • Half a lemon to squeeze at the table
  • Fresh radish slices as garnish

Nutritional values per portion

Calories: 380kcalCarbohydrates: 18gProtein: 8gFat: 30g
Keyword poached egg and bacon salad, Silvaner Franconian herb salad, Spring salad Wild herbs Wine, Wild garlic dandelion salad, Wild herb salad recipe, Wild herbs poached egg
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