Smart Double Bacon BLT Salad with Eggs
with DIY Caesar Dressing and Garlic Croutons- Egg
- Wheat
- Barley
- Milk
- Mustard
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Crustaceans
- Fish
- Gluten
Ingredients: Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Arugula and spinach mix • Baby tomato • Grade A egg • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Garlic.
200 g
Bacon Strips
2 unit(s)
Egg
()
1 unit(s)
Ciabatta Roll
( )
113 g
Arugula and Spinach Mix
28 g
Spring Mix
113 g
Baby Tomatoes
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
()
43 mL
Sour Cream
( )
2 tbsp
Spicy Mayo
( )
1 unit(s)
Garlic, cloves
½ tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
- Before starting, wash and dry all produce.
- To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
- While eggs cook, heat a large non-stick pan over medium-high.
- When hot, add bacon. Reduce heat to medium. Cook 6-9 min, flipping occasionally, until crispy.**
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
- Peel, then mince or grate garlic.
- Cut or tear ciabatta into 1/2-inch pieces.
- When eggs are done, drain eggs under cold water for 30 sec, until cool enough to peel. Set aside in the pot, still submerged in water.
- Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1/2 tbsp (1 tbsp) fat from pan.
- Reheat the pan over low. Add 1/2 tbsp (1 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add ciabatta. Cook for 3-4 min, stirring occasionally, until golden.
- Remove from heat. Stir in half the garlic.
- Peel then halve eggs. Season with salt and pepper.
- Cut or tear bacon into 1-inch pieces.
- To a large bowl, add sour cream, lemon zest, half the spicy mayo, half the Parmesan, remaining garlic, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to mix.
- To the bowl of dressing, add spring mix, arugula and spinach mix, tomatoes and half the croutons. Toss to coat.
- Divide salad beween plates.
- Top with eggs, bacon, remaining croutons and remaining Parmesan.
- Drizzle remaining spicy mayo over eggs.
If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon. Work in batches, if necessary.
