Recipes

F&N Breakfast Salad

If you’re not an early riser, this could be just the thing to start the day with, but it’s also a great brunch or supper dish. The real secret to a lovely runny egg yolk is to have a very fresh free range egg to begin with. Get the water boiling, and then add the eggs and cook for exactly 6 minutes. Remove the pan from the heat, lift the eggs from the pan with a slotted spoon and then plunge them into a bowl of cool water. As soon as they are cool enough to handle, peel them, cut them in half,  and serve.

  • serves: 2
  • preparation time:
  • cooking time:

ingredients

2 large free range eggs
100g pancetta
A little olive oil
2 thick slices bread cubed
4 large tomatoes sliced
1 small tin cannellini beans
1 bag fresh & naked BIG Mix Little Leaves, washed and dried

Dressing

1 teaspoon Dijon mustard
1 tablespoon cider vinegar
4 tablespoons olive oil

method

  1. Cook the eggs in boiling water for 6 minutes as described above, peel and keep whole.
  2. Place the pancetta in a non stick frying pan over a high heat and cook for a few minutes until the bacon is beginning to colour, add a little olive oil if necessary to make a covering of oil in the pan, this will depend on the amount of fat in the pancetta.
  3. Add the bread cubes and cook shaking the pan to turn the bread until the croutons are crispy and golden brown.
  4. Arrange the tomatoes around the edge of 2 breakfast plates, pile the salad in the centre then sprinkle the beans over.
  5. Cut the eggs in half and arrange on top of the salad
  6. Place the dressing ingredients in a screw top jar and give it a good shake
  7. Place the frying pan containing the  bacon and bread cubes on high heat then pour in the dressing allow to boil then pour over the salad and serve immediately.
Breakfast Salad recipe with eggs, tomato and little leaves