Bacon salad with beetroot & quail eggs

Bacon salad with beetroot & quail eggs

From
Posh Eggs
Serves
4
Prep
20 mins
Photographer
Louise Hagger

Bacon and eggs are a dream team in salads as well as at breakfast time, and this is a positively healthy way of eating both!

Ingredients

Quantity Ingredient
10 quail eggs
150g fresh peas
drizzle olive oil
6 rashers streaky bacon
200g packet ready-cooked beetroot
4 little gem lettuce hearts, broken into leaves
100g baby leaf salad leaves
handful tarragon, leaves roughly chopped
handful pea shoots

For the dressing

Quantity Ingredient
2 teaspoons dijon mustard
1 tablespoon cider vinegar
salt
freshly ground black pepper

Method

  1. Bring a small pan of water to the boil, carefully spoon in the quail eggs and simmer for 2½–3 minutes. Remove using a slotted spoon and plunge into a bowl of cold water. Keep the pan of water on the heat and bring back to the boil. Add the peas and simmer for 2–3 mins, until tender, then drain and run under cold water.
  2. Heat a drizzle of oil in a large frying pan, add the bacon and fry until very crisp on both sides. Drain on kitchen paper and set aside, leaving the oil in the pan. Whisk the mustard, vinegar and some seasoning into the bacon fat, and gently warm through. Taste and add more mustard, vinegar or oil as needed, set aside.
  3. Drain the beetroot and cut into wedges, arrange on plates with the little gem and baby leaves. Peel and halve the eggs, then divide between the plates. Snap the bacon into pieces and scatter over the salads. Drizzle over the dressing, then sprinkle with the tarragon and pea shoots.
Tags:
eggs
breakfast
lunch
dinner
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