Wednesday, 30 May 2012

Crispy Bacon and Egg Salad

Another salad today. With crispy bacon and egg. Spinach and mushrooms too.

And maybe a piece of buttered wholemeal toast on the side.

Because life is all about balance.

Crispy Bacon and Egg Salad
(serves 2)

The Salad:
150g baby spinach leaves (or mixed greens)
50g mushrooms
1 small red onion
2 rashers of bacon
2  eggs

The Dressing:
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and pepper to taste

Boil your eggs. 6 minutes for soft, 7 for medium, 9 for hard (but my egg-boiling system is convoluted, so disregard those times).
Fry your bacon up and chop it into little bits.
Wash your spinach, slice your onion, and cut your mushrooms cos we’re making a salad out here. 
Whisk whisk whisk the dressing.
Toss salad and dressing together and top with chopped eggs (whole egg if you soft-boiled them).
Eat, and feel really good about yourself.

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