Bacon, Egg and Little Gem Salad with Sourdough Croutons

Make bacon, egg and little gem salad with sourdough croutons, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
60 g Bacon medallions (Two medallions. Back bacon with the fat cut off, 110 kcal per 100 g against about 300 for streaky. Weighed raw. Back bacon with the fat on is about double.)
120 g Little gem lettuce
100 g Cherry tomatoes
1 slice, about 50 g Sourdough
6 g Olive oil
1 tsp, about 6 g Dijon mustard
A tablespoon Cider vinegar
A few, snipped Chives
A good grind Black pepper
Ingredient notes on the recipe page.

METHOD
1. Tear the sourdough into rough croutons, spread them on a tray and bake at 200°C for eight minutes until crisp. No oil.
2. Grill the bacon for three minutes a side until the edges crisp, then chop it.
3. Boil the eggs for six and a half minutes and cool them in cold water.
4. Whisk the mustard, vinegar, oil and a pinch of salt, toss the torn lettuce and halved tomatoes in it, and top with the bacon, halved eggs, croutons, chives and pepper.

Contains gluten cereals, eggs and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/bacon-egg-little-gem-sourdough-crouton-salad

AI-generated images illustrating the recipe.

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