Salad with bacon, egg, and champignons
Eggs and bacon make the salad filling, while champignons add umami flavor. Lettuce and cherry tomatoes bring freshness and a little fiber with moderate carbs.
Wash and dry the lettuce (40 g), cherry tomatoes (55 g), and champignon mushroom (30 g). Peel the boiled eggs (100 g) and cut them into wedges, cut the bacon (46 g) into small pieces, and slice the mushroom thinly.
Fry the bacon in a dry skillet until golden. Transfer it to a plate, then quickly saute the mushroom in the rendered fat for 2-3 minutes so it becomes more aromatic but still keeps its shape.
Combine the lettuce, eggs, cherry tomatoes, bacon, and warm mushrooms in a bowl. Season with salt and spices to taste, drizzle with olive oil (15 g), and toss gently.
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