Bacon egg and spinach salad

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.  

More inspiration

Sugary drinks increase stroke risk: studySugary drinks increase stroke risk: studyDrinking two glasses of cordial or soft drink a day could increases your risk of stroke by 20 percent, according to Swedish researchers. It's official: The world's best margherita pizza is made in MelbourneIt's official: The world's best margherita pizza is made in MelbourneForget flying to Italy for a perfect margherita pizza – you just need to get to Brunswick, north of Melbourne, for a slice of the world's greatest cheesy goodness. Apple crumble biscuitsApple crumble biscuitsThese Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet...
advertisement
Get great recipes on your mobile wherever you are.