Bacon and Egg Salad
Bacon and Egg Salad



  • 2 slices of wholemeal bread
  • Drizzle of olive oil
  • 6 ripe tomatoes, halved
  • 1 sliced garlic clove
  • 2 rashers of back bacon
  • 2 poached eggs
  • 250g baby spinach leaves
  • Handful of torn basil
  • Salt and pepper
  • 3 tbsp olive oil
  • 1⁄2 tsp sherry or red wine vinegar
  • 1 tbsp wholegrain mustard
  • Preheat the oven to 200C. Tear the bread into bite sized pieces, and scatter into a baking tray, and drizzle with olive oil. Place the halved tomatoes onto another tray and scatter with oil and garlic slices. Pop both trays into the oven for 10 minutes, then set aside and leave to cool.
  • Meanwhile, fry the bacon until golden and crisp and then chop into pieces, and make the dressing by whisking all the ingredients together and seasoning to taste. Construct your salad by mixing together the bread, tomatoes, and bacon pieces with the spinach, and topping with torn basil and the poached eggs.
15 mins
2 serving
This recipe pairs perfectly with the Trentham 'The Family' Nero d'Avola 2019 from Murray Darling, Australia.

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