Spinach, bacon & egg salad

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• Louise

  07 March 2011

  Louise commented on this recipe

  This was easy and delicious. It was a hit as an accompaniment to lasagne.

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• Kathryn

  17 May 2012

  Kathryn rated and commented on this recipe

  

  A lovely basic recipe that can be adapted to whatever you have in the fridge and cupboard at the time. This time of year it's great with aspargus spears added to dip into the runny egg yolk and for this evening I'm going to slow roast a few tomatoes cut in half to add whilst they are still warm and top with some pecorino shavings.

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Ingredients

FOR THE CROUTONS

• ¼ ciabatta loaf

FOR THE DRESSING

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp wholegrain mustard

FOR THE SALAD

• 6 rashers streaky bacon , grilled until crisp, broken into pieces
• 2 fried or barely poached eggs
• 2 handfuls washed young leaf spinach

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Ingredients

FOR THE CROUTONS

• ¼ ciabatta loaf

FOR THE DRESSING

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp wholegrain mustard

FOR THE SALAD

• 6 rashers streaky bacon , grilled until crisp, broken into pieces
• 2 fried or barely poached eggs
• 2 handfuls washed young leaf spinach

476 kcalories, protein 22.9g, carbohydrate 12.7g, fat 37.5 g, saturated fat 7.4g, fibre 1.7g, salt 2.89 g

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