Egg & bacon salad

Create an easy, seasonal salad with one of our favourite kitchen double acts.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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Serves4
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

500g loose British baby new potatoes, halved or quartered if large
200g fine green beans
2 tbsp Essential Olive Oil
6 Essential Free Range White Eggs
250 pack Essential 12 Smoked British Bacon Streaky Rashers
80g watercress
2 tsp essential white wine vinegar

Method

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

Cook’s tip

Cutting raw bacon can be fiddly. It’s easier to cook rashers whole, then break them into pieces once crisp. If you’ve made the chicken fillet burger, you can use the rest of the eggs from the box in this recipe, adding in a few more potatoes, or perhaps a handful of halved cherry tomatoes instead of the sixth egg.