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Ingredients
- 3 large free-range eggs (59g)
- 6 bacon rashers
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp seeded Dijon mustard
- salt and pepper
- 2 cups mixed lettuce, washed (endive and spinach are good)
- 1/2 cup caramelised pickled onions*
Method
Bring a small saucepan of water to the boil, add the eggs and cook for 5 minutes. Remove and peel. ·
Slice the bacon into thin strips and cook in a non-stick pan until crunchy (no need to add oil). · Make salad dressing by whisking together the oil, vinegar and mustard in a small jug.
Taste and season with salt and pepper.
Place the salad leaves in a medium-sized serving bowl and coat well with dressing. Scatter over the bacon and the onions. Gently break the eggs and place on top.
Serve with good-quality bread.
