Egg & Bacon Salad2015-04-02
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 4 Irvine’s Eggs, hard-boiled, peeled and sliced into 3mm rings
- 6 slices streaky bacon, cut into 2cm pieces
- 1 red onion, sliced
- 4 tbsps red wine vinegar
- 11⁄2 tsps sugar
- 11⁄2 tsps dijon mustard
- 2 cloves garlic, finely chopped
- 200g baby spinach leaves
- Salt and pepper, to taste
Cook the bacon in a frying pan and set aside, reserving 2 tbsps of bacon fat.
Add the reserved bacon fat, sugar, mustard, vinegar, garlic and season with salt and pepper and remove from heat.
Assemble the salad with the spinach, egg, bacon and onion and toss with the prepared dressing.