Dish up the ultimate breakfast with this sensational Egg and Bacon Brekky Salad and start your day right! Leave behind the guilt of a traditional fry-up with a dish that’s loaded with potatoes and greens – and packed with flavour!
Simply double the recipe to make this delicious brekky for two.
1 strip raw, uncured bacon
- 2 small potatoes, quartered
- 1 shallot, sliced
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cups mixed greens (i.e. baby spinach and rocket)
- 15g crumbled feta cheese
- salt and pepper, to taste
Fry up the bacon on medium-high heat until crisp. Set aside on paper towel to drain, then chop into small pieces.
In a pot of boiling water, soft boil the eggs (for about six minutes) and then rinse and peel them.
While the eggs boil, add one tablespoon of oil into the pan and fry the quartered potatoes, cooking for four minutes on each side, until thoroughly cooked. Throw in the shallots and remove from heat.
In a small bowl, whisk the lemon juice and remaining olive oil together. Add the greens with the dressing, tossing to coat.
Transfer greens to a serving bowl and top with the potato–shallot mixture, the eggs cut in halves, a scattering of bacon bits and the crumbled feta. Season with salt and pepper, and serve immediately.
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