This is one of the recipes from the Rubbermaid contest I entered. At the time I didn’t include the recipe here because the post would have been huge since I had to explain the mechanics of the contest, but now that it’s over I think it’s worth it because it was outrageously good!!! It is made with organic watercress, crispy bacon, garlic and butter croutons, parmesan shavings, tomatoes and a soft egg on top.
Preparation mode:
Garlic and butter croutons:
Cut slices of crustless bread into squares and place on a baking tray. Make a mixture of 1 tablespoon of melted butter and 2 tablespoons of olive oil and 1 clove of crushed garlic. Drizzle the bread cubes and bake until golden. Sprinkle fleur de sel and set aside.
Bacon Crisps:
Chop the bacon into very small squares and cook them without any fat until they are golden brown. Place them on absorbent paper and set aside. Or do it in a lighter way, which I already taught –> here.
Now you season the watercress leaves with lemon juice, salt and olive oil and line the plate with them. Spread some sweet grape tomatoes cut in half, some parmesan shavings, croutons, and on top an egg with a runny yolk (I made a poached egg that is “fried” in water, see how you do it –> here) and crispy bacon. It’s worth a meal and the presentation is really cool!
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