Egg and Bacon Salad Recipe
Ingredients
4 eggs (size 1)
100 g (4 oz) lean collar bacon diced
2 teaspoons wine vinegar
2 teaspoons mild mustard
1 teaspoon clear honey
pinch of salt
250 ml 8 fl oz) plain unsweetened yogurt
1 round lettuce, washed and roughly chopped
2 teaspoons grated Parmesan cheese
4 slices whole meal bread, about 150 g (5 oz)
Directions
1. Boil the eggs for 8 minutes.
2. Meanwhile, fry the diced bacon gently in an ungreased heavy-based frying pan until dry. Turn the heat off under the pan and leave the bacon to cool slightly.
3. Add the vinegar, mustard, honey, salt and yogurt to the bacon in the pan. Stir well to mix.
4. Place the lettuce in a serving bowl, pour over the warm bacon dressing and toss.
5. Rinse the eggs under cold water and shell while still warm. Chop them into chunks and stir them into the salad. Sprinkle the Parmesan over.
6. Toast the bread and trim off the crusts. Cut diagonally into triangles. Serve with the salad.
2. Meanwhile, fry the diced bacon gently in an ungreased heavy-based frying pan until dry. Turn the heat off under the pan and leave the bacon to cool slightly.
3. Add the vinegar, mustard, honey, salt and yogurt to the bacon in the pan. Stir well to mix.
4. Place the lettuce in a serving bowl, pour over the warm bacon dressing and toss.
5. Rinse the eggs under cold water and shell while still warm. Chop them into chunks and stir them into the salad. Sprinkle the Parmesan over.
6. Toast the bread and trim off the crusts. Cut diagonally into triangles. Serve with the salad.
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