This salad came into existence as I tried to finish up a few bits and pieces in my fridge and cupboard, and I was really happy with the results. Most of all because it’s super quick to make, tasty, and relatively healthy. Despite being a “salad”, this warm eggy salad is really comforting and indulgent, especially when eaten with warm, buttery,toasted bread.
Some people have a mental block with salads, dismissing them a boring, rabbit-food excuse for a meal that no-one really enjoys. However, salads really are just any old ingredients you want mixed together in a haphazard way (suits me fine), usually involving a few veggies too. You can be as creative as you want with them, and experiment with delicious sauces and flavours. So before you dismiss this as just another salad, give it a go and be pleasantly surprised with how indulgent it can be!
Ingredients (serves 1):
50g smoked bacon lardons (I used Gubbeen)
1/2 ripe avocado
1 small handful cherry tomatoes
1 large handful rocket
2 tbsp parmesan cheese shavings to serve
1 glug balsamic vingear (I used Llewelyn’s Apple Balsamic vinegar)
cracked black pepper
2 slices good quality bread (I used rye)
1. Poach your egg. The best way to do this is add vinegar to a pot of boiled water over your hob on a medium heat, stir the water in a circular motion to make a well in the middle of the water, pop in your cracked egg (best to crack the egg into a glass, and then pour it into the well as the water is still moving in circles). This helps keep the egg in a nice ball and prevent it from shredding away into the water.
2. Fry your lardons until golden, and set aside. Half the cherry tomatoes lengthways and fry gently until softened and cooked through.
3. Coat your rocket in your balsamic vinegar and mix in your cherry tomatoes, avocado chopped into little bitesize pieces, bacon and spinkle your parmesan cheese shaving on top. Place the poached egg on top and crack some black pepper over the top.
4. Serve with toasted, buttered bread.