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Egg and Bacon Salad

  • Timer Prep 10 min
    Cook 20 min
  • Chart 444.0 cal/
  • Chef hat Easy


Chop the smoked streaky bacon. Slice the white crusty rolls into 2cm cubes. Chop the iceberg lettuces.


  1. 1 Put the eggs in a small saucepan and cover with water. Bring to a simmer, then cook for 7 minutes. Move on to the next step while you wait for the eggs to cook, and once they’re ready cool rapidly under cold running water and set aside.
  2. 2 Heat ⅓ of the olive oil in a frying pan and fry the bacon until golden. Remove and set aside on kitchen paper.
  3. 3 Fry the bread in the bacon fat until golden. Move on to the next step while the bread fries.
  4. 4 Meanwhile, halve the eggs and put together in a serving bowl with the lettuce and basil.
  5. 5 Scatter over the bacon and croutons.
  6. 6 Mix together the mustard, lemon juice and remaining oil, season and pour over the salad just before serving.
  • Average per serving
  • Calories 444.0kCal
  • Fat34.4g
  • Saturated7.6g
  • Salt1.65g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg