Egg and bacon salad

Name: Egg and bacon salad
Cook time: 30 min
Ingredients: 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*

Caroline Velik

October 18, 2011

Time:< 30 mins

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.

Ingredients

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*

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.