Egg & bacon salad
Waitrose and Partners

Egg & bacon salad

Create an easy, seasonal salad with one of our favourite kitchen double acts. 

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 500g loose British baby new potatoes, halved or quartered if large
  • 200g fine green beans
  • 2 tbsp Essential Olive Oil
  • 6 Essential Free Range White Eggs
  • 250 pack Essential 12 Smoked British Bacon Streaky Rashers
  • 80g watercress
  • 2 tsp essential white wine vinegar


  1. Boil the new potatoes in salted water for 10 minutes. Add the beans and continue to cook for 4-5 minutes more until the potatoes and beans are tender. Drain well, then toss with 1 tbsp oil. Preheat the grill.

  2. Meanwhile, boil the eggs in a separate pan for 8 minutes. Drain, cool under cold water, then peel. Grill the bacon for 2-3 minutes on each side, or until crisp and golden brown.

  3. Toss together the potatoes, beans and watercress with the remaining 1 tbsp oil, the vinegar and some seasoning. Divide between 4 wide bowls.

  4. Cut the eggs in 1⁄2 and sit them on top, then break the crispy bacon into pieces, if liked, and scatter over to serve.

Cook’s tip

Cutting raw bacon can be fiddly. It’s easier to cook rashers whole, then break them into pieces once crisp. If you’ve made the chicken fillet burger, you can use the rest of the eggs from the box in this recipe, adding in a few more potatoes, or perhaps a handful of halved cherry tomatoes instead of the sixth egg. 


Typical values per serving when made using specific products in recipe


1,635kJ/ 392kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating