Warm Bacon and Egg Salad Recipe

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  • Cos Lettuce Hearts – 2, roughly torn
  • Eggs – 4
  • Sunflower Oil – 2 tblsp
  • Thick Slices of White Bread – 2, crusts removed, cut into cubes
  • Smoked Bacon Lardons – 225 gms
  • Cherry Tomatoes – 12, halved

For the Dressing:

  • Extra Virgin Olive Oil – 2 tblsp
  • Red Wine Vinegar – 1 tblsp
  • Dijon Mustard – 1 tsp
  • Pepper as required


  1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended. Put all the lettuce leaves in a salad bowl.
  2. Place the eggs in a saucepan and cover with cold water.
  3. Bring to the boil and boil for 4 minutes. Drain and plunge the eggs into cold water for 2 minutes. Peel off the shells and cut into quarters.
  4. Heat the sunflower oil in a large frying pan and fry the bread cubes for 3 to 4 minutes, turning frequently until golden brown.
  5. Remove with a slotted spoon and set aside.
  6. Add the bacon lardons to the pan and fry over a medium-high heat until crisp and golden.
  7. Add the tomatoes and dressing to the pan and cook for a further minute.
  8. Gently toss the bacon, tomatoes and dressing into the salad leaves.
  9. Add the quartered eggs and scatter over the croutons.
  10. Serve immediately.

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