Cooking for one? Try this easy egg and bacon salad recipe…
If you feel more comfortable with boiling than poaching, this salad works with a soft-boiled egg too – the important part is the runny yolk, which combines with the dressing on eating.
What You Need
3 large handfuls salad leaves
2 rashers thinly sliced back bacon or Parma ham (we used Bosman’s Real Bacon)
½ tsp extra-virgin olive oil
Sea salt flakes and freshly ground black pepper
1 poached egg
For The Dressing:
1 garlic clove
½ tsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
To serve: Fresh baguette (optional)
For the dressing, roughly chop the garlic on a board, sprinkle with a generous pinch of salt and crush to a paste using the side of a knife blade. Scrape into a jar, add the red wine vinegar and shake well. Add the mustard and olive oil and shake until creamy and well combined. Wash and drain the leaves, dry well in a salad spinner and spread out on a clean tea towel. Heat the olive oil in a small pan, fry the bacon until crisp, drain on a plate lined with paper towel and chop or crumble into pieces. Add the bacon to the leaves, add two tablespoons of dressing and toss well. Place the poached egg on top, season generously and eat immediately, using the bread to mop up any remaining dressing.
Cooks Notes: When making the salad in larger quantities, eliminate the oil by lining a baking sheet with baking paper, arranging the bacon on top and baking on the middle rack of an oven (preheated to 180°C) for 15 minutes.
Serves 1. Per 107g serving: 1588kJ, 35g fat (7g sat), 2120mg sodium, 3g carbs, 1g fibre, 0g sugars, 13g protein.