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Avocado, crispy bacon & egg salad with Tabasco dressing
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2 Waitrose British Blacktail Large Free Range Eggs
2 thick slices sourdough bread
4 tbsp cold pressed rapeseed oil
4 rashers unsmoked dry cured streaky bacon
1 large ripe avocado
2 tsp Tabasco
1 tsp Dijon mustard
Juice of 1 lime
½ Romaine lettuce
1 Boil the eggs for 5 minutes, then cool quickly under running cold water and peel.
2 Preheat the grill to high. Brush the bread on both sides with 1 tbsp of the oil, then grill for 1-2 minutes each side until crisp and golden. Cut into croutons. Grill the bacon for 3-4 minutes on each side until crisp. Halve, stone and peel the avocado, then cut into thin slices.
3 Whisk together the Tabasco, mustard, lime juice and seasoning. Whisk in the remaining 3 tbsp of oil until the dressing has thickened.
4 Tear or cut the lettuce into bitesize pieces, then divide between 2 shallow bowls and add the croutons and avocado. Half the eggs and add to the salad, then drizzle over the dressing. Top with the bacon and serve.
Typical values per serving:
This recipe was first published in May 2018.