Bacon and Egg Salad

Name: Bacon and Egg Salad
Yield: Serves Two
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) blue cheese; 2-4 slices of Bayonne, Parma or Serrano ham; 6 tablespoons low-fat crème fraîche; oil, for cooking; pepper; 2 large eggs; a large knob of butter; 100 g (4 oz) mixed salad leaves

Preparation info

Serves
Two

Difficulty
Easy

Appears in

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.

Ingredients

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

Europe
United Kingdom
Gluten-free
England

Method

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