Bacon egg and spinach salad
Ingredients
- 2 thick slices vienna bread, cubed
- 1⁄4 cup Extra Virgin Olive Oil
- 6 short bacon rashers
- 1 tablespoon Balsamic Vinegar of Modena
- 1 teaspoon wholegrain dijon mustard
- 50g baby spinach leaves, rinsed
- 2 eggs, poached or soft boiled
Preparation method
1. Preheat oven-grill to moderately hot. Toss bread cubes with 1 tablespoon of the oil; scatter on a baking tray. Grill, turning cubes occasionally, until golden. Set aside.
2. Place bacon on a grill rack; lightly brush with more oil. Grill, turning once, until crisp. Break into pieces.
3. Whisk remaining oil with vinegar and mustard; season with salt and black pepper. Toss spinach and bacon with a little dressing; divide between 2 serving plates. Top with croutons and eggs. Drizzle with remaining dressing. Serve at once.
Short bacon rashers are leaner than streaky bacon, better value for money, too. Keep an eye on the croutons; they toast quickly.
Fish oil could counteract junk food's affect on our brains: study reviewEating plenty of fish or taking fish oil capsules appears to undo some of the damage junk food can cause to our brains.
Coca-Cola recipe for sale for $15 millionAn American man is hoping to make a fortune by selling what he claims to be the original top-secret recipe for Coca-Cola.
Happiness can lead to overeating: studyIt's not just sadness that makes us reach for unhealthy comfort foods — a new study suggests that happiness is more likely to make us overeat
