Crumbly bacon, soft boiled eggs, green beans, cocktail potatoes, baby cos lettuce all tossed through a classic Caesar dressing to create a delicious warm salad.

20 Minutes. Perfect for a light weeknight dinner.

Serves 2


6 rashers Free range streaky bacon
2 Free range eggs (room temperature)
8 Cocktail potatoes
125g Green beans
8 Chives
3 tablespoons Caesar dressing
1/3 cup Shaved parmesan
1 Baby cos

Roast potatoes
Preheat oven to 200ºc. Cut potatoes into bite sized pieces and combine with a drizzle of olive oil, salt and pepper. Place on a bake tray and roast for 25 – 30 minutes until golden.

Cook bacon
Cut the bacon in half. Heat a fry pan to medium to high heat with a drizzle of olive oil. Cook bacon for 2 - 3 minutes on each side until crispy. Remove from pan. Roughly chop the bacon and set aside.

Cook eggs & blanch beans
Bring a small pot of salted water to boil. Once boiling, add eggs with a spoon and cook for 7 minutes total. Top and tail beans. Cut beans into 3cm pieces. Once the eggs have been cooking for 5 minutes, add the beans. Cook for a further 2 minutes then drain. Refresh beans under cold water. Move the eggs to another bowl and run under cold water. Once cooled, gently crack the shells then peel the eggs.

Make salad
Roughly chop the lettuce. Finely chop the chives. Quarter the eggs. Combine in a bowl with bacon, beans, roast potatoes, dressing, salt and pepper.

To serve
Serve into bowls and finish with shaved parmesan.

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.
July 30, 2018 by Timothy Ryder
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