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Egg & Bacon Salad

2015-04-02

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients

  • 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

Method

Step 1

Cook the bacon in a frying pan and set aside, reserving 2 tbsps of bacon fat.

Step 2

Add the reserved bacon fat, sugar, mustard, vinegar, garlic and season with salt and pepper and remove from heat.

Step 3

Assemble the salad with the spinach, egg, bacon and onion and toss with the prepared dressing.

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