- 2 large free-range eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 rashers streaky bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 50ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 20ml cider vinegar
- 1 heaped tbsp Dijon mustard
- 2 Little Gem lettuces
- ½ large ripe avocado, scooped into chunks
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 3 medium vine tomatoes, quartered
- 1 medium cooked chicken breast, about 150g, sliced
Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.
Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.
Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously.
Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved soft-boiled eggs, drizzle over the vinaigrette and grind over some black pepper.