Lettuce hearts with pesto, egg and bacon crumble

Lettuce hearts with pesto, egg and bacon crumble

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"The best thing about lettuce is the hearts inside - they taste slightly sweet and wonderfully aromatic. This salad bowl makes a perfect special Sunday breakfast - a green version of the Egg Benedict. If you like, refine the dish with a little miso mayonnaise. Another tip: you can also replace the lettuce with romaine, endive or batavia lettuce."
Easy 👌
20 min
0 min
0 min


lettuce hearts
50 g
bacon (diced)
3 tbsp
basil pesto


1 bowl, 1 nonstick pan, 1 frying pan (small)

Nutrition per serving

Fat34 g
Protein26 g
Carb5 g
  • Step 1/3

    • 2 lettuce hearts
    • 1 bowl

    Remove the outer leaves from the lettuce and use these for pestos or green oils. Wash the lettuce hearts, dab dry well and place each in a bowl.

  • Step 2/3

    • 50 g bacon (diced)
    • ¼ tsp maple syrup
    • 25 g breadcrumbs
    • 1 nonstick pan

    For the bacon crumble, fry the bacon cubes in a non-stick frying pan without any additional fat for about 10 minutes until crispy. Add the maple syrup and carefully caramelize the cubes. Add the panko breadcrumbs, mix in and fry for a few minutes until crispy.

  • Step 3/3

    • 2 eggs
    • 1 frying pan (small)

    Bring water to the boil in a small pan, add the eggs and cook for 5 ½-6 minutes until soft. Then rinse, carefully peel and cut in half lengthways. Place the eggs next to the salad and serve with pesto and warm crispy bacon. Serve with fresh bread, toasted bread or flatbread.

  • Enjoy your meal!

    Lettuce hearts with pesto, egg and bacon crumble


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