Bacon and egg salad recipe

42 ratings Rate
  • Serves 4
  • 10 mins
  • 322 calories / serving
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Bring a pan of water to the boil and add 4 Tesco value eggs, cook for 6 minutes, then drain and cool. Peel and cut the eggs in half. Heat a grill to high and grill 1 pack Everyday Value thick cut unsmoked bacon (use the second pack for bacon sandwiches, or freeze) for a few minutes on each side until crisp, cut into pieces.

Cut 1 Everyday Value round lettuce into quarters and slice into thin shreds. Place the lettuce in a large bowl with 125g halved Everyday Value baby tomatoes and the cooked bacon.

Make a dressing by whisking together 2tbsp extra virgin olive oil, 1tbsp red wine vinegar, 2tsp Everyday Value mustard and a little seasoning. Toss the salad with the dressing and top with the halved eggs.

Cost per serve: £0.87
*Cost is correct at time of publishing.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 4 eggs
  • 1 x 300g pack Woodside Farms unsmoked back bacon
  • 1 Nightingale Farms round lettuce
  • 125g Nightingale Farms round tomatoes
  • 2tbsp extra virgin olive oil
  • 1tbsp red wine vinegar
  • 2tsp Everyday Value mustard
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  • Energy 1335kj 322kcal 16%
  • Fat 27g 38%
  • Saturates 8g 40%
  • Sugars 2g 2%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 1.6g Protein 186g Fibre 0.7g

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