Rosa Cooking

Bun and salad with eggs and bacon


Preparation steps

  • Put crumbled yeast in lukewarm milk and wait for it to start foaming.
  • Sift flour, add oil, milk with yeast and water as needed to knead a homogeneous and elastic dough.
  • Shape the ball out of the dough, cover it and let it double in volume in a warm place.
  • Meanwhile, prepare the salad: Boil the eggs until they are hard-boiled. Rinse them with cold water and leave to cool completely.
  • Cut the bacon into small cubes and fry it in a pan without added fat until it is crispy. Drain the baked bacon, but save the fat that it released.
  • Peel the eggs and mash each with a fork. Add mayonnaise, mustard, parsley, salt and combine everything. Finally, add grated cheese and bacon and stir again. Keep served covered with stretch film in the refrigerator until serving.
  • When the dough has risen, roll it out on the work surface with a rolling pin, then take out the circles with a round model with a diameter of 8 cm. Leave all the circles to rest for 15-20 minutes.
  • Turn on the oven to heat to 150C.
  • Heat a cast pan, put some of the fat left by the bacon while it is baking and bake the buns. Arrange the baked buns on a baking sheet and place in the oven while baking the second round of buns. Do this as long as you have a bun.


Serve the buns with salad.


breakfast salads

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