Bacon and egg salad recipe

42 ratings Rate
  • Serves 4
  • 10 mins
  • 322 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
bacon egg salad hero
  1. Bring a pan of water to the boil and add 4 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 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.
  2. Cut 1 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.
  3. Make a dressing by whisking together 2tbsp extra virgin olive oil, 1tbsp red wine vinegar, 2tsp mustard and a little seasoning. Toss the salad with the dressing and top with the halved eggs.

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

  • 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
  • 2 tsp mustard
  • 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

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.