Name: Egg, bacon & bean bowl
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: small ciabatta loaf, torn into bite-size pieces; 4 rashers smoked back bacon; 1 tbsp olive oil; 4 eggs; 100g frozen fine green bean; 1 romaine lettuce; 3 spring onions sliced; 1 tbsp white wine vinegar; 3 tbsp olive oil; 1 tsp wholegrain mustard

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Egg, bacon & bean bowl

Egg, bacon & bean bowl

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.7 out of 5.6 ratingsRate

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A satisfying salad that's not too high in calories, but meaty enough to be a main meal, for the whole family

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

small ciabatta

loaf, torn into bite-size pieces
4 rashers smoked back bacon
1 tbsp olive oil
4 eggs
100g frozen fine green bean
1 romaine lettuce
3 spring onions

sliced

For the dressing

1 tbsp white wine vinegar
3 tbsp olive oil
1 tsp wholegrain mustard

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Nutrition: per serving

kcal371
fat22g
saturates5g
carbs25g
sugars4g
fibre3g
protein19g
salt2.04g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, February 2008

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A star rating of 4.7 out of 5.6 ratings

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