Bacon, Egg and Spinach Salad

Bacon, Egg and Spinach Salad

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To serve – 2
Preparation time- 8 minutes
Cooking time – 15 minutes

You can replace the eggs with boiled and halved quail’s eggs.


¼ Ciabatta loaf, cut into chunks 3 tbsp olive oil + a little extra 1 tbsp red wine vinegar 1 tsp wholegrain mustard 2 eggs 6 rashers of streaky bacon 2 handfuls young spinach, washed


  1. Firstly make the croutons. Toss the ciabatta chunks in olive oil and then bake or fry gently until golden.
  2. Whisk together the olive oil, red wine vinegar and the wholegrain mustard to make the dressing.
  3. Fry or poach the eggs in barely simmering water for 5 minutes. Grill the bacon until crisp and break into pieces. Toss the spinach and bacon with a little of the dressing. Divide between two plates, top with the croutons and an egg.
  4. Drizzle with the remaining dressing.

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