Beat the eggs with the fresh cream in a baking bowl. Season with salt, pepper and nutmeg.
Heat the butter and fry the diced bacon in it. Add the chopped onions and sweat.
Now add the chanterelle mushrooms and sauté for 5 minutes. Stir in the finely chopped herbs and season with salt and pepper if necessary.Divide this mixture evenly among small buttered ramekins and fill with the egg mixture.Place the ramekins in the water bath (preferably in the juice pan) and fry the egg in the oven.In the meantime, clean and rinse the lettuce and arrange on plates. Make a marinade with salt, pepper, oil and vinegar and pour it over the lettuce. Finally, turn the flan onto the Vogerlsalat and bring it to the table on the spot.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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