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Egg & bacon salad

Egg & bacon salad

By Michael Shen
10’ Prep time
15’ Cook time
25’ Total time
392 Calories
4 Serving

Summary

Create an easy, seasonal salad with one of our favourite kitchen double acts. shop all everyday value essential ingredients here.
Michael Shen 0 Followers

Step by Step

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Step 1

Boil the new potatoes in salted water for 10 minutes. Add the beans and continue to cook for 4-5 minutes more until the potatoes and beans are tender. Drain well, then toss with 1 tbsp oil. Preheat the grill.
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Step 2

Meanwhile, boil the eggs in a separate pan for 8 minutes. Drain, cool under cold water, then peel. Grill the bacon for 2-3 minutes on each side, or until crisp and golden brown.
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Step 3

Toss together the potatoes, beans and watercress with the remaining 1 tbsp oil, the vinegar and some seasoning. Divide between 4 wide bowls.
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Step 4

Cut the eggs in 1⁄2 and sit them on top, then break the crispy bacon into pieces, if liked, and scatter over to serve.

Ingredient

  • Watercress
    Watercress
    80 grams
  • Baby new potatoes
    Baby new potatoes
    500 grams
  • Fine green beans
    Fine green beans
    200 grams
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Essential free range white eggs
    Essential free range white eggs
    6
  • Essential white wine vinegar
    Essential white wine vinegar
    2 tsp
  • Essential 12 smoked british bacon streaky rashers
    Essential 12 smoked british bacon streaky rashers
    250 pack
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