Egg and bacon is a match made in heaven, but leave the guilt of a fry up behind with our Egg and Bacon Salad. It’s packed with potatoes and greens, and it’s full of flavour.
Serves: Two
Time: 35 minutes
Ingredients
- 3 strips raw, uncured bacon
- 5 baby new potatoes, quartered
- 1 shallot, sliced
- 2 eggs
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 4 cups mixed greens
- 30g crumbled feta cheese
- salt and pepper, to taste
Method
In a frypan, cook the bacon on medium-high heat until crisp on both sides. Drain on paper towels and set aside. Keep half the bacon fat in the pan. Once bacon has drained, chop into small pieces.
Soft boil your eggs in a boiling pot of water (about six minutes) and then rinse and peel them.
While the eggs boil, add the quartered baby new potatoes to the bacon fat in the pan and cook for four minutes on each side. Add the shallots to the pan and cook until very fragrant. Once potatoes are cooked, remove from heat and set aside.
In a small bowl, whisk the lemon juice and olive oil and toss the greens with the dressing and divide between two plates. Top each plate of dressed greens with half of the potato-shallot mixture, half of the bacon, an egg sliced in half, a sprinkle of feta, and salt and pepper to taste. Serve immediately.
