Crumbly bacon, soft boiled eggs, chopped tomato, mix leaf lettuce, toasted bread and a creamy Dijon dressing, this is the ultimate BLT salad.
20 Minutes. Perfect for a weeknight dinner or weekend brunch!
6 rashers Australian free range bacon
2 Free range eggs
1 Red onion
Handful of mixed leaf lettuce
2 sourdough bread rolls
1.5 tablespoon Dijon mustard
1.5 tablespoon Apple cider vinegar
Preheat oven & cook eggs
Preheat the oven to 200ºC. Fill a small pot with water and boil. Once boiling, add eggs and simmer for 7 minutes. Remove from water with a spoon then run immediately under cold water until cooled. Gently crack eggs all over then peel. Carefully quarter the eggs once peeled.
Cook bread & bacon
Roughly chop the bread. Once oven is hot, place bread on a lined bake tray. Drizzle bread with olive oil and season with salt and pepper. Place in oven on middle rack for 8 minutes until golden. Bring a fry pan to medium heat with a drizzle of olive oil. Cook bacon for 3 – 4 minutes each side. Remove from pan then roughly chop.
Prepare salad & dressing
Roughly chop the tomato. Peel and finely slice the onion (use amount to your taste.) Combine in a bowl with mixed leaf and bacon. Put apple cider vinegar, dijon, a drizzle of olive oil, salt and pepper in a small bowl. Whisk then set aside.
Dress the salad. Just before serving, toss the bread and egg through the salad.
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