Salad with quail eggs

Quail eggs are available throughout the year, however can be used instead of chicken egg on the basis of one person. This sachat must be prepared just before serving. Needed for this recipe mesklun - a mixture of wild herbs salad: purslane, rocket, lettuce, young dandelion, wild chicory, burnet, a young leaf of garden lettuce and sprouts chervil.




Ingredients:

32 quail eggs
150 ml wine vinegar
75 g butter
3 thick slices of white bread (remove crusts and cut into cubes)
400 g fresh crunchy mixture mashsalata meskluna or cut into strips and washed escarole leaves and red chicory obsushennogo
170 g smoked bacon (remove skin, cut into cubes of 1 cm thick) Pepper

Preparation:

1 Break the eggs into two bowls. Large shallow pan half fill with water, add 3 tbsp. liter. vinegar, bring to a boil, reduce heat.

2 In a skillet over low heat, melt 60 g butter, place the bread cubes, and constantly turning fork, under rumyante them from all sides. Remove the bread with a slotted spoon and pat dry it.

3 Drain the eggs from the same plate in a slightly boiling water. Boil 1 minute, remove with a slotted spoon and place on a towel. Boil the eggs with the other dishes. Trim the edges of proteins that eggs got a clear oval.

4 Arrange the salad greens on plates and eight on each square put on 4 eggs. In another skillet over medium heat, heat the remaining oil, add the bacon and Brown the bit him on all sides. Then remove the pan from the heat, remove the bacon with a slotted spoon and divide in equal portions on plates.

5 Again, place the pan on the fire, heat the fat from the bacon and pour it on the salad, and the fat does not have to get on the eggs, because it will spoil the whole effect.

6 Pour the remaining vinegar to the pan and boil it for 1 minute. Using a teaspoon drizzle them with a salad. Sprinkle each serving with croutons, freshly ground pepper and serve immediately.