Bacon and Egg Salad: A Hearty and Fresh Nourishing Meal
Bacon and Egg Salad: A Satisfying and Fresh Meal
Introducing our ‘Bacon and Egg Salad,’ featuring crisp fresh vegetables and fruits, generously topped with savory bacon and tender eggs. This salad is a perfectly satisfying meal, packed with nutritious ingredients. It’s also highly recommended as a healthy diet option! Enjoy a light yet delicious meal anytime.
Main Ingredients- 60g thick-cut bacon
- 2 fresh eggs
- 80g crisp lettuce (e.g., iceberg or romaine)
- 1 ripe orange
- 1 fresh tomato
Salad Dressing- 2 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp oligosaccharide (or honey/maple syrup)
- 1 pinch sea salt
- A pinch of whole black pepper, freshly ground
- 2 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp oligosaccharide (or honey/maple syrup)
- 1 pinch sea salt
- A pinch of whole black pepper, freshly ground
Cooking Instructions
Step 1
First, let’s prepare the salad dressing. In a small bowl, combine 2 tablespoons of extra virgin olive oil, 3 tablespoons of balsamic vinegar, and 1 teaspoon of oligosaccharide. Add a pinch of sea salt and a bit of whole black pepper. Whisk vigorously with a whisk or fork until the ingredients are well emulsified and the dressing is smooth and glossy. Set aside.
Step 2
Eggs add a wonderful creaminess to this salad. Bring a small pot of water to a boil. Carefully add the eggs and cook them to your preferred doneness: about 7-8 minutes for a soft-boiled egg (runny yolk) or 10-12 minutes for a hard-boiled egg (firm yolk). Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
Step 3
Bacon will bring a delightful smoky flavor and crispy texture. Place the bacon strips in a cold or medium-heated skillet over medium-low heat. Cook slowly, turning occasionally, until they are golden brown and slightly crisp, but not burnt. You want a pleasant chewiness. Remove the bacon from the pan and place it on paper towels to drain excess grease. Once cooled slightly, roughly chop the bacon into bite-sized pieces.
Step 4
Now, let’s prepare the fresh produce. For the orange, peel it and carefully segment the fruit, removing any pith or membrane. Wash the tomato thoroughly, remove the stem, and cut it into bite-sized wedges or cubes. If using cherry tomatoes, you can simply halve them.
Step 5
Lettuce forms the fresh base of our salad. Wash the lettuce leaves and dry them thoroughly to prevent a watery salad. You can either tear the leaves into bite-sized pieces by hand for a rustic look, or gently roll them up and slice them thinly for a more refined presentation. Aim for pieces that are easy to eat.
Step 6
It’s time to assemble the salad beautifully. Arrange the prepared lettuce generously on a large salad bowl or serving plate. Artfully place the cut tomato and orange segments over the lettuce. Slice the cooked eggs in half and arrange them on top, yolk-side up, for an appealing look.
Step 7
Finally, sprinkle the chopped, crispy bacon over the salad. The savory bacon will enhance the overall flavor profile. Drizzle your prepared dressing over the salad just before serving, according to your taste. Your delicious and satisfying Bacon and Egg Salad is ready to be enjoyed!
