Crispy Bacon and Egg Salad

Hello everyone, as the warmer weather is fast approaching my latest recipe is for a Crispy Bacon and Egg Salad. This salad can be prepped ahead if you are having a busy day or want to enjoy it on the go. Just make sure you keep the dressing in a separate little pot and add it to your salad when you are ready to eat it.

Like many people, I’ve been working at home now for a year and the idea of lunch on the go is just a distant memory. I do find interesting lunch ideas more difficult to think up than breakfast or dinner – not sure why.

Other Light Bites

If you are like me and always after some new ideas for lunch then try out one of recipes:

• A Thai soup – Prawn Tom Yum Soup
• A more traditional soup – Leek and Potato Soup
• A vegetarian salad – Fresh Veggie Orzo Pasta Salad
• An Italian classic – Tomato and Basil Bruschetta

Free From Alternatives

This Crispy Bacon and Egg Salad recipe is can be made dairy free by either omitting the cheese or using a vegan alternative. You can also swap the pitta bread for a gluten free pitta bread. Making it a great option if you have family members who require a special diet. If you are after more recipes which fully accommodate a free from diet then check out my sister website Free From Favourites: https://www.freefromfavourites.com/.

Enjoy!

Fiona

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Print Recipe

Crispy Bacon and Egg Salad

Author: fionacooks Cooking Method: Stove Top Cuisine: British Courses: Light Bites Recipe Keys: Low Carb Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 8 mins Total Time 18 mins

Servings: 2

Best Season: Summer

Description

Looking for some fresh new lunch ideas? Try out my delicious and simple recipe for Crispy Bacon and Egg Salad.

Ingredients

Servings

For the salad:

• 4 smoked bacon slices (diced)
• 2 eggs
• 1 pitta bread
• 2 handfuls of spinach
• 8 cherry tomatoes
• ¹⁄₄ red onion (diced)
• 40 g cheddar cheese (cubed)

For the dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove (minced)
• 1 pinch salt and pepper

Instructions

1. Fry the bacon in a shallow pan until crisp and set aside

2. Place the eggs in a pan of boiling water and boil for 6 minutes so they still have a jammy centre

3. Peel the eggs, cut in half lengthways and set aside to cool

4. Place the pitta in a dry shallow pan over a medium heat and toast for a couple of minutes on each side

5. Cut into cubes and set aside to cool

6. Place the spinach, eggs, tomato, bacon, cheese, pitta cubes and onion in a bowl

7. Whisk together the ingredients for the dressing and pour over the salad

8. Divide the salad between two bowls and top with the eggs

Keywords: salad