BLT salad with soft-boiled eggs

BLT salad with soft-boiled eggs

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
8 rashers smoked streaky bacon
100g cherry tomatoes
4 eggs
1/2-3/4 focaccia or ciabatta loaf
4-5 tablespoons olive oil
4 tablespoons Mayonnaise
1-2 tablespoons water
1 tablespoon wholegrain mustard
150g mixed salad leaves, such as frisée, radicchio and curly lettuce
salt
freshly ground black pepper

Method

  1. Heat the oven to 200°C.
  2. Derind the bacon rashers and stretch each one on a board with the back of a knife to make them even thinner, then place on a baking sheet with the tomatoes. Cook in the oven until the rashers are crisp and brown, removing the cherry tomatoes when they soften and begin to colour.
  3. Put the eggs in a saucepan of cold water and place over a medium heat. Bring to a simmer and cook for 1½–2 minutes, depending on size, to medium soft-boil. Drain and refresh in cold water, then carefully peel.
  4. To make the croûtons, cut the bread into 1.5 cm cubes or tear into rustic pieces. Place in a bowl, drizzle over the olive oil and stir to ensure the bread is evenly and well coated in oil. Tip the bread onto an oven tray, spread out and cook in the oven, turning occasionally, until golden and crisp, about 10–15 minutes.
  5. Whisk the mayonnaise, water and mustard together to a thick, pourable sauce and season to taste with salt and pepper. Carefully cut the soft-boiled eggs in half.
  6. Break the bacon into pieces and put into a big bowl with the salad, mayonnaise sauce, tomatoes and some salt and pepper. Toss to mix, then pile into serving bowls and top with the croûtons and halved soft-boiled eggs.
Tags:
Leiths School of food and wine
cookery course
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