Egg, Bacon & Bean Bowl
This scrumptious salad is a delightful mix of crunchy ciabatta croutons, smoky bacon, tender boiled eggs, and fresh greens tossed in a tangy mustard vinaigrette. It's a satisfying and flavor-packed meal that is perfect for a quick and easy lunch or dinner option.
— Constant Cookbook
Ingredients
- small ciabatta loaf, torn into bite-size pieces
- 4 rashers smoked back bacon
- 1 tbsp olive oil
- 4 eggs
- 100g frozen fine green beans
- 1 romaine lettuce
- 3 spring onions , sliced
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tsp wholegrain mustard
Instructions
- Heat oven to 180C/fan 160C/gas 4. Put the ciabatta and bacon onto a baking tray, sprinkle with the olive oil, then season. Bake for 15 mins, turning halfway through, until the bread is golden and crisp and bacon cooked through. Put the eggs into a pan of cold water, bring to the boil, timing for 6 mins from boiling. Add the beans with 3 mins to go. Drain, then peel and quarter the eggs.
- Tear the lettuce into a big bowl, then add the spring onions, beans and ciabatta croûtons. Mix the dressing ingredients together, season, then toss with the salad. Top with the eggs and bacon, then serve.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 371 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 2.04 milligram of sodium
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