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Egg, bacon and wild mushroom salad
Serves 4 Starters and mains
Ingredients
- 8 back rashers of dry-cured bacon
- 4 eggs
- extra virgin olive oil
- 250g mixed wild mushrooms
- 1tbsp snipped chives
- 1 tomato, peeled, seeded and diced
- 4 large handfuls of mixed salad leaves and herbs
- vinaigrette
Method
Preheat the oven to 220°C/425°F/Gas 7. Sandwich the bacon rashers between 2 baking sheets, interspersing silicone paper if the tins are not non-stick. Bake for 15-20 minutes until the rashers are crisp. Meanwhile, poach the eggs lightly to leave them soft and runny in the centre. Transfer to a bowl of warm water to keep warm.
Heat a little olive oil in a wide frying pan and sauté the mushrooms lightly so they keep their shape and texture. Add the chives and tomato and cook just long enough to warm them through. Dress the salad leaves lightly with vinaigrette and pile onto plates. Cross 2 bacon rashers on each serving and top with the eggs.
Arrange the mushrooms around the salad and dress with a drizzle of the best olive oil.
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