Marbled eggs on rocket salad

Name: Marbled eggs on rocket salad
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 8 Eggs; 8 TABLESPOONS Soy sauce; 2 Bag of black tea; 2 Star Anise; 4 discs Breakfast bacon (Bacon); 125 g cherry tomatoes; 150 g Arugula; 4 TABLESPOONS Vinegar; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Olive oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 5

8 Eggs
8 TABLESPOONS Soy sauce
2 Bag of black tea
2 Star Anise
4 discs Breakfast bacon (Bacon)
125 g cherry tomatoes
150 g Arugula
4 TABLESPOONS Vinegar
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Olive oil

Directions

1
Boil eggs for about 6 minutes. Quench and carefully beat the shell all around with a teaspoon
2
Bring 3/4 l water, soy sauce, tea and star anise to the boil. Put eggs in so that they are covered with liquid. Simmer covered for about 5 minutes. Cool down in the stock and let it stand in the fridge overnight
3
Fry bacon until crisp. Take out and break into pieces. Wash and slice the tomatoes. Clean, wash and possibly pluck the arugula smaller
4
Mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in the oil. Mix with the prepared salad ingredients and leave to stand briefly. Peel the eggs and arrange them on plates with the salad. Slice or grate the parmesan on top