You will need: 1 small yesterday baguette, 100 g of sala with meat layer, 75 g of a salad mix, 1 egg, 1 garlic clove, 2 tbsp. Spoons of olive oil, 1 tbsp. A spoon of white wine vinegar, a pinch of freshly ground black pepper, chopping of sea salt. For refueling: 2 tbsp. Spoons of olive oil, 1 t. Spoon of wine vinegar on garlic, pinch of freshly ground black pepper, chopping sea salt.
Cooking process: Oven preheat to 200 degrees. Salo cut into thin slices. Baguette is also fine to cut, put in a small baking sheet, slightly sprinkle with olive oil and send to the heated oven for 5 minutes. Clear and grasp it ready-made croutons. Heat in a frying pan 1 tbsp. A spoonful of olive oil and fry fat from two sides to a golden color, then lay out on a paper towel to remove excess fat. Make refueling: Connect 2 tbsp. Spoons of olive oil and wine vinegar, salt, pepper and mix. Prepare egg-pashot: break the egg into a small cup; Boil 500 ml of water, add white wine vinegar, then pour the egg from the cup, downgrade and cook 1-2 minutes. Layout an egg on a paper towel. Roasted fat cut into small pieces. Salad leaves pour refueling, mix and lay out in the dish. On the leaves of lettuce, put pieces of sludge, croutons, put an egg-pashote egg, slightly breaking it to the yolks of drowshes, salt and pepper.