WARM BACON AND EGG SALAD
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the potatoes in boiling salted water until tender. Drain and set it aside.
- Grill the bacon in a pre heated grill until crisp, cut into pieces. Grill the tomatoes for about a minute or until cooked.
- Boil the salted water in a large pan, simmer to low flame.
- Break the eggs into the water one at a time, gently stirring the water so the white wraps around the yolk.
- Remove from the heat and allow to rest in the boiling water for few minutes. Remove with a slotted spoon.
- Divide the watercress between serving plates, top with the bacon, tomatoes, potatoes and poached egg. Adjust seasoning, drizzle over the vinaigrette and serve immediately.
INGREDIENTS
- 250 grams baby new potatoes, scrubbed
- 150 grams cherry tomatoes, halved
- 2 rashers of smoked, lean back bacon
- 50 grams watercress
- 2 tablespoons fat-free vinaigrette
- 2 medium eggs
- Salt and freshly ground black pepper, to taste
8 comments for “Warm Bacon and Egg Salad”
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