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Bacon and Egg Brunch Salad

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    Broccoli and eggs go particularly well together. There’s something about the golden yolk oozing over the fresh green shoots that is irresistible.
    Bacon and Egg Brunch Salad

    Ingredients
    • 1 tsp olive oil
    • 100g smoked lardons
    • ½ tsp Dijon mustard
    • 2 tsp white wine vinegar
    • 4 tsp olive oil
    • 2 hens eggs
    • 200g Tenderstem broccoli
    • A handful of salad leaves
    • Parmesan shavings
    • Salt and pepper
    How to make Bacon and Egg Brunch Salad
    1. Put a pan of water on to boil. 
    2. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. 
    3. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp. 
    4. Make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. 
    5. Set aside. 
    6. To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. 
    7. Remove with a slotted spoon and put in a bowl of cold water.
    8. Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. 
    9. Carefully peel the eggs. 
    10. Drain the broccoli well and arrange on a plate. 
    11. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. 
    12. Finish with salad leaves, parmesan, and the dressing. 





    Recipe from www.tenderstem.co.uk
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