Roasted grenaile, eggs, bacon and romaine lettuce, red onion, dressing
Weight of one portion
400 g
Weight of one portion (g) +-10 %Allergens
3, 7
Materials
| Boiled Grenaille potatoes | 200 g |
| Red onion | 15 g |
| Fresh garlic | 1 g |
| Olive oil | 7,5 g |
| Fresh chives | 1 g |
| White ground pepper | 0,1 g |
| Romaine lettuce | 50 g |
| Salt | 0,1 g |
| English bacon | 50 g |
| Boiled eggs | 1 ks |
| Sour cream | 50 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 2574 kJ | 40,35 g | 44,01 g | 19,03 g |
Description
Wash the potatoes, dry them, place them on a baking sheet and drizzle with olive oil. Bake in a combi oven at 200°C, 20 minutes. Cut the bacon into cubes, spread in one layer on a baking sheet, bake in a combi oven at 200°C for 10 minutes. Clean the romaine lettuce and tear it into larger pieces, cut the onion into rings, cut the eggs lengthwise. Dressing: Mix sour cream with grated garlic, chopped chives, season with salt and pepper. Serve in a deep bowl, potatoes, romaine lettuce, two halves of an egg, a portion of dressing, sprinkle with bacon, garnish with sliced red onion.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof