Bacon and Egg Salad
Always a great flavour combination, bacon and egg makes this salad crisp and tasty. Delicious either as a side dish or eaten on its own.
- Place eggs into a saucepan of cold water, bring to the boil, then boil hard for 7 minutes. Remove eggs and plunge into cold water to cool. once cold, peel and halve.
- Heat a pan with a little oil, add bacon (rindless) and cook until crisp and brown. Remove to drain on paper towels.
- Combine salad leaves, avocado and bacon in a serving bowl. Place balsamic vinegar and olive oil in a small bowl, season with salt and pepper and whisk to combine into a dressing.
- Pour dressing over salad and toss well. Arrange halved eggs on the side and serve.