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Big egg, bacon & bean salad

Big egg, bacon & bean salad

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A substantial 'almost-Niçoise' that goes with just about anything, and won't get soggy on the way to the picnic

Nutrition: per serving
NutrientUnit
kcal303
fat18g
saturates4g
carbs26g
sugars3g
fibre3g
protein11g
salt1.85g
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Ingredients

For the dressing

Method

  • STEP 1

    Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.

  • STEP 2

    While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.

  • STEP 3

    Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.

RECIPE TIPS
SERVE WITH...

Take along a chunk of Brie, some pâté and a fresh baguette.

Recipe from Good Food magazine, August 2010

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Overall rating

Rating: 5 out of 5.4 ratings
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