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Egg and bacon salad

Caroline Velik

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Egg and bacon salad
Egg and bacon saladMarina Oliphant
Time:< 30 mins

Add some pickled vegetables to offset the creamy richness of the soft-boiled egg. I found some delicious caramelised pickled onions, but you could add artichoke hearts or cornichons.

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Ingredients

  • 3 large free-range eggs (59g)

  • 6 bacon rashers

  • 2 tbsp olive oil

  • 1 tbsp red wine vinegar

  • 1 tsp seeded Dijon mustard

  • salt and pepper

  • 2 cups mixed lettuce, washed (endive and spinach are good)

  • 1/2 cup caramelised pickled onions*

Method

  1. Bring a small saucepan of water to the boil, add the eggs and cook for 5 minutes. Remove and peel. ·

    Slice the bacon into thin strips and cook in a non-stick pan until crunchy (no need to add oil). · Make salad dressing by whisking together the oil, vinegar and mustard in a small jug.

    Taste and season with salt and pepper.

    Place the salad leaves in a medium-sized serving bowl and coat well with dressing. Scatter over the bacon and the onions. Gently break the eggs and place on top.

    Serve with good-quality bread.

     

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