Bacon and Egg Salad

I had this for lunch today, it could easily be bulked up for a heartier meal with some garlicy croutons or some crusty bread. 

Serves 1


Big handful of spinach

1 spring onion, chopped up finely

2 rashers of bacon, cut into little bits

1 egg, boiled


1/2 a teaspoon of Dijon Mustard

2 capfuls of olive oil

1 capful of red wine vinegar

1 teaspoon of agave syrup

Salt and pepper


Fry the bacon bits until crispy and drain.  Boil egg.  Mix spinach and spring onion.  Mix up dressing.  Toss salad leaves in dressing.  Top with bacon and egg. Done!


Talk to me!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s