Breakfast Salad

This is a beautiful dish for a weekend pick me up or light lunch with a little luxury.  It’s one of those dishes that feels like you are being naughty, but, in actual fact you are being good to your body.

Cook the egg just so that when pierced it flows out over the salty bacon and crunchy spinach giving it a glorious richness that elevates the entire dish to something truly spectacular.

Ingredients

Method

1. Wash the spinach and place it neatly in the middle of your plate
2. Slice the pepper thinly and the tomatoes in half and place around the plate all fancy
3. Take the bacon and slice it length ways and then width ways to create 8-10 bacon squares for each slice.
4. Slice the mushroom thinly
5. Add the bacon to a dry frying pan and begin to cook. you don’t want the bacon to burn but you do want it to brown and go nice and crispy.
6. Just before the bacon is done, add in the mushroom. These will do faster than the bacon which is why we add them a little later.
7. Once done, empty the bacon and mushroom onto a kitchen towel to dry.
8. Separate the egg white from the yolk and either discard of put the white to one side for another recipe
9. In a silicon poacher (linked below), lightly poach the egg yolk being sure not to let it go hard. You want this to stay runny.
10. Take the bacon and mushroom and arrange it over the salad
11. Place the poached egg yolk in the middle of the salad
12. Eat and enjoy.

This is such a wonderful dish. The bacon and mushroom compliment the egg so very well. Enjoy with a little balsamic vinegar, a splash of extra virgin olive oil or both.

Silicon Egg Poacher