Egg and bacon salad
This filling salad uses all the best ingredients from a classic breakfast, but turned into a perfect lunch.
Egg and bacon salad
Ingredients
- 4 eggs
- 4 rashers of smoked back bacon
- 12 cherry tomatoes, halved
- 240 g mixed salad leaves
For the dressing
- 4 tbsp light mayonnaise
- 1 tsp Worcestershire sauce
- 2 tbsp tomato ketchup
Instructions
- Boil the eggs for 13 mins. Cool immediately under cold running water and leave to stand in cold water for 10 mins.
- In the meantime, mix together the mayonnaise, Worcestershire sauce and ketchup to make the dressing and set aside.
- Cook the bacon under a medium grill, turning occasionally until crisp and cooked through. Cut into bite-sized strips and set aside. Shell the eggs and cut into quarters.
- Arrange the washed salad on a plate, put the bacon and tomatoes in the centre and arrange eggs around the edge.
- Drizzle the dressing over the salad and serve immediately.