Name: Chicken, bacon and egg salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 par-baked rolls, sliced; 1/4 cup grated parmesan; olive oil spray; 4 rashers bacon, rind removed, sliced; 100 gram mesculin; 1 avocado, sliced; 1 red onion, sliced; 1/4 cup caper berries; 1/4 cup olive oil; 2 tablespoon red wine vinegar; 1 teaspoon seeded mustard; 2 chicken breast fillets; 4 eggs

Ingredients

2 par-baked rolls, sliced

1/4 cup grated parmesan

olive oil spray

4 rashers bacon, rind removed, sliced

100 gram mesculin

1 avocado, sliced

1 red onion, sliced

1/4 cup caper berries

1/4 cup olive oil

2 tablespoon red wine vinegar

1 teaspoon seeded mustard

2 chicken breast fillets

4 eggs

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with foil.

2.Place rolls on baking tray; sprinkle with parmesan. Bake 4-5 minutes, until golden.

3.Heat a medium frying pan on medium; spray with oil. Add bacon. Fry 3-4 minutes each side, until crispy.

4.Combine mesclun, bacon, avocado, onion and caper berries. Set aside.

5.In a small bowl, whisk olive oil, red wine vinegar and mustard. Season to taste.

6.Preheat a char-grill to high. Spray chicken breast fillets lightly with oil. Grill 3-4 minutes each side, until cooked through. Cool slightly; slice. Add chicken to salad; toss through dressing.

7.Bring a medium saucepan of water to the boil. Using a large slotted spoon, create a whirlpool in water. Crack 1 egg into a small bowl; carefully slide egg into centre of whirlpool. Poach 1-2 minutes, until egg white is set. Using a slotted spoon, carefully remove egg from water; place on plate. Repeat with remaining eggs.

8.Divide salad among 4 plates. Serve each plate topped with 1 egg and croutons.

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Ingredients

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