Egg and bacon salad
This salad consists of soft-boiled eggs, crispy bacon and fried croutons served on a bed of leaves, with a delicious dressing drizzled over the top. Although you may prefer grilled bacon for taste and texture, the croutons are fried in the bacon fat thus giving an irresistible flavour and taste to the bread.
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Egg and bacon salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 4 little Gem lettuces
- 4 soft-boiled eggs
- 4 rashers of streaky bacon
- 4 slices of thick white bread
- 4 spring onions, finely shredded
- 3 tbsp of red wine vinegar
- 2 tbsp of olive oil
- Salt and pepper
Method
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- Fry the bacon in a pan without any oil until brown and crispy.
- Remove the crusts from the bread and cut into cubes.
- Remove the bacon when done and allow to cool on kitchen paper.
- Add the bread and fry in the bacon fat until browned and crispy. Remove from the pan and set aside.
- Wash and dry the lettuce. Divide the leaves and place into a mixing bowl.
- Season with salt and pepper.
- Once the bacon has cooled, cut into small pieces and add to the lettuce.
- Stir in the croutons and the spring onions.
- Blend together the olive oil and wine vinegar and drizzle over the salad. Toss the leaves and mix all the ingredients together.
- Arrange the salad on individual plates or one big salad dish.
- Cut the eggs into quarters and season with salt and black pepper.
- Arrange the egg quarters on top of the salad leaves.
- Serve.
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