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Warm bacon and egg salad
Serves 4 Starters and mains
Ingredients
- 7 tbsp extra virgin olive oil
- 2 garlic cloves, halved lengthways
- 50g crustless bread, cut into 2.5cm cubes
- 8 slices lean bacon
- 4 anchovy fillets, chopped
- 2 tbsp Banyuls vinegar or red wine vinegar
- 2 tsp Dijon mustard
- 4 large eggs
- 140g baby rocket
- 25g fresh chives, chopped, to serve
Method
In a large, non-stick frying pan, heat 2tbsp of the extra virgin olive oil. Add the garlic and cook over medium heat until golden brown, about 2 minutes. Using a slotted spoon, transfer the garlic to a mini food processor. Set aside.
Add the bread cubes to the pan and cook over medium heat, stirring until browned and crisp, around 3 minutes, then transfer to a plate. Heat 1tbsp of the oil. Add the bacon and cook over medium heat until crisp. Transfer the bacon to a plate and keep warm. Reserve the bacon fat in the pan.
Add the anchovies, vinegar, mustard, and the remaining 4tbsp of oil to the garlic and process to form a smooth dressing. Season with salt to taste and set aside.
Reheat the bacon fat. When hot, crack in the eggs and fry over medium-high heat until over-easy, 1.5 minutes on the first side and 30 seconds on the other. Transfer to a plate and keep warm.
In a large bowl, toss the rocket and croutons with the dressing.
To serve, mound the salad on plates and sprinkle with the chives. Top with the bacon and fried eggs, season with fresh black pepper and serve right away.
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