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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:

egg and bacon salad

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

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
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
    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
Read it online: http://fionacooks.com/recipe/egg-salad/