Bacon, egg and spinach salad with roasted tomatoes Archive
Back bacon is far lower in fat than streaky bacon and if you remove the fat it’s actually quite a lean cut of meat. Served with crisp wholemeal croûtons and a perfectly poached egg, this is...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.
Cooking tools:
- Griddle
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Pot
- Stove
- Ramekin
- Whisk
- Mason jar
- Airtight container
- Measuring spoon
- Paper towel
Ingredients
- 2 slices good-quality wholemeal bread
- drizzle olive oil
- 6 ripe baby plum tomatoes, halved
- 1 garlic clove, finely sliced
- 2 rashers back bacon, fat removed
- 2 very fresh free-range eggs
- 1 tsp vinegar (such as white wine vinegar)
- 250g/9oz baby spinach, washed
- 3 sprigs fresh basil, leaves torn
- sea salt
- freshly ground black pepper
- 2 tbsp extra virgin olive oil
- ½ tbsp sherry vinegar
- 1 tbsp wholegrain mustard
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