Remove the peel from the onions and garlic and cut them into small pieces.
Cut the bread dumplings into slices and fry them in a frying pan with a little bit of oil. Now take them out and keep them warm.
Fry the bacon in the same frying pan, add the pieces of roast pork and onion and continue to fry, adding the garlic at the end. Add the slices of bread dumplings and fry briefly.
In the meantime, chop the parsley and chives. Stir about 1 tablespoon of the mixed herbs with vinegar and oil to a salad dressing, season with pepper and salt (and season with mustard or … if you like). Mix the shredded lettuce leaves with the salad dressing.
Mix the eggs and add them to the frying pan about one minute before serving. Season well with salt and freshly ground pepper, arrange everything together on plates, sprinkle with the remaining herbs and bring the lettuce to the table.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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