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!

Serves 2 


6 rashers Australian free range bacon
2 Free range eggs
2 Tomatoes
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.

To serve
Dress the salad. Just before serving, toss the bread and egg through the salad. 


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.


November 17, 2017 by Timothy Ryder
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