Name: Bacon & egg salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram green beans, trimmed and cut into 3-4cm lengths; 200 gram lean smoky bacon, diced; 4.5 eggs; 2 small buttercrunch lettuces, pulled apart; baby spinach leaves; 1/2 red onion, finely sliced; 2 tablespoon toasted pine nuts; 1.5 tablespoon chopped fresh parsley; 1 egg yolk; 2 tablespoon white spiced vinegar; 1/2 teaspoon curry powder; 1 teaspoon wholegrain mustard; 1/2 cup vegetable oil

Bacon & egg salad

Take the classic combination of bacon and eggs to the next level by tossing them with crisp salad greens and a delicate egg mayonnaise.

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

250 gram green beans, trimmed and cut into 3-4cm lengths

200 gram lean smoky bacon, diced

4.5 eggs

2 small buttercrunch lettuces, pulled apart

baby spinach leaves

1/2 red onion, finely sliced

2 tablespoon toasted pine nuts

1.5 tablespoon chopped fresh parsley

1 egg yolk

2 tablespoon white spiced vinegar

1/2 teaspoon curry powder

1 teaspoon wholegrain mustard

1/2 cup vegetable oil

Method

1.Blanch the beans for 2-3 minutes until tender and bright green. Sauté the bacon until golden and crispy. Drain on paper towels. Simmer the eggs for 5-6 minutes, then run under cool water before peeling and cutting in half.

2.Arrange the lettuce leaves, spinach and onion on a serving platter, then top with beans, bacon and soft-boiled egg halves. Scatter with toasted pine nuts and parsley.

3.For the dressing, whisk the egg yolk with the vinegar, curry and mustard until emulsified and creamy, then slowly whisk in the oil in a thin, steady stream until smooth and pourable. (Thin with a little lemon juice or warm water if it becomes too thick.) Season to taste. Drizzle over salad, to serve.

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Ingredients

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