|  |  | English breakfast or summer brunch salad |
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Today's Recipe
A Healthy start. | This late morning breakfast-cum-lunch salad is a good way to use up cold baby new potatoes and odd rashers of bacon.
• Baby new potatoes boiled and allowed to become cold
• 1 or 2 rashers of streaky bacon per person, cut into strips, or lardons
• 1 egg per person
• Mixed salad leaves, at least two varieties
• Olive oil
• Salt and black pepper |
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1. Season and arrange the mixed leaf salad in a large salad bowl.
2. Using a little olive oil, fry the bacon or lardons in a frying pan, and while the bacon is frying, soft boil an egg for each person.
3. When the bacon is cooked, gently tumble the potatoes onto the bacon to coat with the oil. While still warm, tip the potatoes, bacon and pan juices onto the leaves
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4. Peel the eggs, halve them and add to the salad, allowing the yolks to coat the other ingredients.
5. Serve with wedges of ciabatta bread or good quality wholemeal.
Funkyfogey twist: For a little bit of summer class serve with steamed asparagus spears to dip into the egg. |
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