Bacon and Egg Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Streaky bacon works well in this salad, but here I’ve chosen a cured ham, which crisps up very nicely. The dressing for the salad is flavoured with a blue cheese such as Roquefort, Gorgonzola, Dolcelatte or Stilton, but can be substituted with a soft goat’s cheese if preferred.


  • 50 g (2 oz) blue cheese
  • 6 tablespoons low-fat crème fraîche


  • Crumble the blue cheese in a food processor and blend with the crème fraîche and a twist of pepper.

  • Warm the oil in a frying pan and once hot, fry the slices of ham for a minute until crispy. Mix the salad leaves with the dressing, scatter them over the plates and top with the crispy ham.

  • Add the butter to the frying pan and once foamin