Marbled eggs on rocket salad

Name: Marbled eggs on rocket salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 Eggs (size S); 8 TABLESPOONS Soy sauce; 2 Star Anise; 2 TABLESPOONS green tea; 120 g cherry tomatoes; 40 g Bacon; 200 g Rocket; 4 TABLESPOONS Vinegar; 1 TABLESPOON medium hot mustard; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 coated Tsp Sugar; 4 TABLESPOONS sliced parmesan cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 Eggs (size S)
8 TABLESPOONS Soy sauce
2 Star Anise
2 TABLESPOONS green tea
120 g cherry tomatoes
40 g Bacon
200 g Rocket
4 TABLESPOONS Vinegar
1 TABLESPOON medium hot mustard
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 coated Tsp Sugar
4 TABLESPOONS sliced parmesan cheese

Directions

1
Boil the eggs for about 8 minutes. Then rinse with cold water and roll carefully on the work surface, applying a little pressure. Boil 750 ml water, soy sauce, star anise and green tea. Put the eggs inside (eggs must be covered with the liquid). Cook in a closed saucepan for 45 minutes at low heat. Chill in the stock overnight. Clean, wash and slice the tomatoes.
2
Cut the bacon into pieces of about 3 cm and leave them crispy. Clean, wash and cut the rocket a little smaller. Mix vinegar, mustard and olive oil. Season with salt, pepper and sugar. Mix the prepared salad ingredients with the marinade. Serve in portions with marbled eggs and Parmesan cheese
3
Waiting time approx. 12 hours