Calories
372 kcal
Protein
16 g
Fat
22 g
Carbohydrates
28 g
Boil the chicken eggs for about 5 minutes. Peel the boiled eggs and cut them into quarters.
Wash the arugula and dry well. Then cut the fresh bacon into wide strips and fry in your pan until crispy.
Now mix the arugula, eggs and bacon with olive oil, black pepper, balsamic vinegar and salt. Divide the salad among the plates and serve.
You can replace the arugula with any other greens of your choice.
Fresh ciabatta bread goes well with this salad.
Bon Appetit!
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