Ingredients
The following ingredients have 4 Servings
- 3 large free-range eggs (59g)
- 6 bacon rashers
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp seeded Dijon mustard
- salt and pepper
- 2 cups mixed lettuce, washed (endive and spinach are good)
- 1/2 cup caramelised pickled onions*
Instruction
- <p>Bring a small saucepan of water to the boil, add the eggs and cook for 5 minutes. Remove and peel. ·</p> <p>Slice the bacon into thin strips and cook in a non-stick pan until crunchy (no need to add oil). · Make salad dressing by whisking together the oil, vinegar and mustard in a small jug.</p> <p>Taste and season with salt and pepper.</p> <p>Place the salad leaves in a medium-sized serving bowl and coat well with dressing. Scatter over the bacon and the onions. Gently break the eggs and place on top.</p> <p>Serve with good-quality bread.</p> <p> </p>
