Egg and bacon salad
“Why wait for breakfast? Try this classic combination in a salad for lunch or dinner.”
- 3 large free-range eggs (59g)
- 6 bacon rashers
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp seeded Dijon mustard
- salt and pepper
- 2 cups mixed lettuce, washed (endive and spinach are good)
- 1/2 cup caramelised pickled onions*
Add some pickled vegetables to offset the creamy richness of the soft-boiled egg. I found some delicious caramelised pickled onions, but you could add artichoke hearts or cornichons.
Method
Bring a small saucepan of water to the boil, add the eggs and cook for 5 minutes. Remove and peel. ·
Slice the bacon into thin strips and cook in a non-stick pan until crunchy (no need to add oil).
· Make salad dressing by whisking together the oil, vinegar and mustard in a small jug.
Taste and season with salt and pepper.
Place the salad leaves in a medium-sized serving bowl and coat well with dressing. Scatter over the bacon and the onions. Gently break the eggs and place on top.
Serve with good-quality bread.
*Caramelised pickled onions are available from Pete 'n' Rosie's Deli at the Prahran Market.
Serves 2
