Boil eggs hard for 10 minutes. Quench and peel. Cut iceberg lettuce into wedges and wash. Clean, wash and slice the mushrooms. Dice bacon and fry until crispy in a pan.
Deglaze with 3 tablespoons of water and stir in the herb sauce. Cut the eggs into six. Arrange iceberg lettuce, eggs and mushrooms on a plate. Add salad dressing and garnish with parsley
Preparation time approx. 20 minutes