Sunday, 10 April 2016

Breakfast Salad of Bacon, Eggs Fried Bread and Frisse

Now that Spring is upon us, my palette is more open to having salads. It's not that I dislike salad, but salad for me, is similar to soup in that I associate both with seasons. This salad, inspired by the classic breakfast dish bacon and eggs, is taken from the Spring chapter in Harry Eastwood's wonderful book "A Salad For All Seasons". I enjoyed this during a mid-week lunch and whilst I enjoy bacon and eggs in a bap or sandwiched between toast, this salad, is a brilliant and healthier spin on a classic.



Serves 2 

120g lardons
100g stale bread, broken into chunks
a little salt and black pepper
2 large free-range eggs
a small head frisse lettuce
1 small banana shall, cut into tiny dice

For the dressing
1 tsp Dijon mustard
1 tsp mayonnaise
1 tsp olive oil
1 tbsp half-fat creme fraiche
1 tsp white wine vinegar

Method 
Set a full kettle on to boil. Heat the lardons in a large frying pan over a medium-high heat until golden and crispy. Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside. Add the stale bread to the pan with the lardon juices and season with a little salt and pepper. Once the bread is crunch and coloured, turn off the heat and set aside. Do not wash the pan,
Meanwhile, lower the eggs into boiling water and cook for exactly 6 minutes. This will ensure you have a cooked egg with a runny middle.
Next, whisk the mustard, mayonnaise, olive oil and creme fraiche in the now empty frying pan until combined. Thin down the dressing with the vinegar then taste and season.
Toss the salad leaves into the pan and coat them with the dressing before dividing between two plates. Scatter the lardons, fried bread and dices shallot over the top.
Peel the eggs and cut in half. Set on top of the finished salad with a crunch of black pepper. Serve warm.
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