Bacon, Egg and Spinach Salad with Roasted Tomatoes

January 28, 2014

Salad-FullSalads don’t need to be boring – and even though this recipe contains bacon, back bacon is much healthier than streaky bacon; especially if you trim the fat! Pick up locally-sourced bacon and delicious free-range eggs from Leicester’s Indoor Market!




Ingredients (serves 2)
2 slices of good-quality wholemeal bread

A drizzle of olive oil

6 ripe baby plum tomatoes, halved

1 garlic clove, finely sliced

2 rashers of back bacon, fat removed

2 very fresh free-range eggs

1 teaspoon of vinegar (such as white wine vinegar)

250g/9oz of baby spinach, washed

3 sprigs of fresh basil, leaves torn

Sea salt and freshly ground black pepper

For the dressing

2 tablespoons of extra virgin olive oil

½ tablespoon of sherry vinegar

1 tablespoon of wholegrain mustard

Preparation method
Preheat the oven to 200C/400F/Gas 6.

Tear the bread into bite-sized pieces and scatter in an even layer over a baking tray. Drizzle with a little olive oil.

Place the tomatoes onto a separate tray, scatter with the sliced garlic, placing slices on top of the tomatoes and season with pepper. Place both trays in the oven for 8-10 minutes, or until the bread is golden-brown and crisp. Set aside and leave to cool.

Heat a griddle pan over a high heat until hot. Fry the bacon until charred on both sides and cooked through. Once cooked, chop into small pieces.

For the dressing, place all the ingredients into a clean jam jar or a small watertight tub. Add two tablespoons of water and seal. Shake until emulsified. Season with salt and pepper to taste. (The dressing can be stored and used in other dishes as it will make more than you need for this salad.)

Bring a large pan of water to a simmer and add the white wine vinegar (don’t be tempted to add salt as this will cause the egg whites to disintegrate and will ruin your poached eggs). Crack the eggs into a small ramekin or dish. Briefly whisk the water to create a vortex before gently pouring the cracked eggs into the centre of the slowly spinning water. Poach for four minutes in gently simmering water, or until cooked to your liking. Remove from the pan and drain thoroughly on kitchen paper.

Recipe by Sophie Wright –