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Egg, bacon & bean bowl

Egg, bacon & bean bowl

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A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A satisfying salad that's not too high in calories, but meaty enough to be a main meal, for the whole family

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal371
fat22g
saturates5g
carbs25g
sugars4g
fibre3g
protein19g
salt2.04g
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Ingredients

For the dressing

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Put the ciabatta and bacon onto a baking tray, sprinkle with the olive oil, then season. Bake for 15 mins, turning halfway through, until the bread is golden and crisp and bacon cooked through. Put the eggs into a pan of cold water, bring to the boil, timing for 6 mins from boiling. Add the beans with 3 mins to go. Drain, then peel and quarter the eggs.

  • STEP 2

    Tear the lettuce into a big bowl, then add the spring onions, beans and ciabatta croûtons. Mix the dressing ingredients together, season, then toss with the salad. Top with the eggs and bacon, then serve.

Recipe from Good Food magazine, February 2008

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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