There may also be bacon, shshhhh
Welcome to another – almost – meatless Monday. I say almost because this week’s recipe features bacon and eggs so I can’t say it’s a meatless, or a vegetarian recipe but it’s pretty close and it is one which you could easily adapt to at least a ‘meatless’ recipe. Theses days you can pick up ‘vegetarian bacon’ from most large supermarkets, either the Quorn version or a supermarket own brand one, so it can quickly become meat free. I’m still not sure if I could call it a veggie meal as I know some vegetarians do and some don’t eat eggs and dairy.
So is this a ‘meatless’ Monday?
Well as I said, make a change here or there and it’s easy to make almost anything vegetarian so I’m going with a yes on that one.
It’s starting to look like Hana is doing all the cooking around here as yesterdays guest post was by her and this salad also came from Hana’s fair hands. I promise you I am still cooking (now and then) and I haven’t become some God awful guy who never lifts a finger, this recipe just looked like a good fit for todays post. The recipe is adapted from this one on BBC Good Food but Hana made a few alterations as we had to use up some salad stuff in the fridge and because someone (definitely not me) forgot to pick up red wine vinegar when he went to the shops. (whoops!)
So here we go with this weeks offering. To find more properly meatless recipes, click here.
Warm egg and bacon salad
cooking time 30 minutes
1 romaine lettuce, chopped
half a bag of watercress
handful of cherry tomatoes, quartered
4 rashers of back bacon
4 large eggs
2 slices of crusty white bread* we didn’t use this as we had some left over pizza to eat up.
1 shallot, very finely diced
1tsp balsamic vinegar
1tsp wholegrain mustard
2tbsp rapeseed oil
handful of chopped fresh chives
Start by boiling the eggs. Hana hard boiled these but you could go for hard or soft boiled. Leave the eggs to cool whilst preparing the rest of the salad.
Grill the bacon under a medium heat till nice and crispy, I like mine really crispy! If you are using the bread then pop this under for the final minute till nicely toasted.
Whilst the bacon is cooking make the dressing by mixing the balsamic vinegar, mustard, rapeseed oil and finely chopped shallots and chives.
In a salad bowl toss the lettuce with the watercress and chopped tomatoes and toss with the dressing. Chop the bacon and add this to the salad along with the eggs (having cut them in half). Pop the bread on the side and you are ready to go!