zoom Avocado, crispy bacon & egg salad with Tabasco dressing

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    Avocado, crispy bacon & egg salad with Tabasco dressing

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    Avocado, crispy bacon & egg salad with Tabasco dressing

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes to 15 minutes

    Serves: 2


    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.

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    4 stars