Breakfast Salad

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INGREDIENTS

• ½ bag of cos lettuce

• 4 whole eggs

• 4 rashers of bacon

• 6 mushroom, sliced

• 40g crusty bread, we used an old ciabatta bun cut into large cubes

• 1 Tbsp olive oil

• 10 cherry tomatoes, halved

• 25g parmesan, grated

• 2 Tbsp fresh thyme

• Salt & pepper, to taste

Dressing:

• 2 Tbsp natural yoghurt

• ½ tsp dijoin mustard

• 1 gherkin, finely sliced

• Salt & pepper, to taste

• 1 tsp lemon juice

METHOD

1. Preheat oven to grill high.

2. In a small bowl, combine the dressing ingredients. Set aside.

3. Line an oven tray with baking paper. Add bacon and place under the grill. Cook until golden, about 10 minutes, flipping once. Once cooled, cut into pieces.

4. Place a pot of water on the stove, add the eggs, and bring to the boil. Once boiling, cook for six and a half minutes. Remove from heat and place the eggs in cold water. Peeled once able to handle and cut into quarters.

5. Heat a small pan over a medium heat, add the fat from the bacon. Use this to cook the mushrooms until soft. Set aside.

6. In the same pan, add olive oil and cook the cubed bread until toasted. Season with salt.

7. Arrange Cos lettuce on serving plates and dress with half of the creamy dressing. Top with the bacon, eggs, mushrooms, tomato, bread, thyme, and parmesan. Lastly add the remainder of the dressing and season with salt and pepper.

Serves Two.

Nutritional Information: per serving

Calories: 550kcal

Protein: 32g

Fat: 34g

Carbohydrate: 30g