Country salad with eggs
Prep:
5 mins
Cook:
10 mins
A rustic leafy and hearty salad with a variety of lovely ingredients that combine well with delicious eggs.
2 streaky bacon rashers
4 eggs
1 tbsp white wine vinegar
3 tbsp olive oil
1 tsp Dijon mustard
1 red onion, sliced in rings
450g baby spinach, (washed and drained well if necessary)
Handful black olives
Cook the eggs in a pan of boiling water for exactly 8 minutes.
Meanwhile, crisp the bacon well in a pan then drain on kitchen paper.
When 8 minutes are up, lift the eggs from the pan, cool under the cold tap, then peel and halve.
Whisk together the vinegar, olive oil and mustard, with some pepper.
Toss together most of the dressing with the leaves.
Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing.
Scatter the olives and break up the bacon over the salad and serve.
Serves
4
Preparation Time
5 minutes
Cooking Time
10 minutes
Main ingredients
Eggs, Pork, Vegetables, Oil
Recipe Type
Dinner, Easy, Salads, Breakfast
Level of Difficulty
Easy
