Chop the dandelion leaves and mince the baby onion.
Fry the bacon in a pan with butter until cruspy. Cut into slices and mix with dandelion leaves.
Beat the egg with milk, cider vinegar, flour, salt and pepper. Cook in the pan with the bacon-flavoured butter, stirring.
Drop the egg cream on the salad.
Salad with egg sauce
Serves two:
4 slices bacon
1 cup new dandelion leaves
1 baby onion
1 tbsp. butter
100ml milk
1 egg
3 tbsp. cider vinegar
1 tbsp. flour
salt and pepper