Bacon, Egg and Spinach Salad with Roasted Tomatoes

A lean salad featuring wholemeal croutons, roasted tomatoes, crispy back bacon, and perfectly poached eggs with a mustard dressing.

Healthy Bacon High Protein Spinach Low Fat Poached Egg

Estimated Nutrition

Calories

394.2

kcal / serving

788.4 kcal total

Carbs

18.4g

per serving

36.8 g total

Fat

27.1g

per serving

54.2 g total

Protein

21.3g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

7.5

Sherry Vinegar

for dressing

Wholegrain Mustard

for dressing

Dairy

piece

Egg

very fresh, free-range

GrainsCereals

slice

Wholemeal Bread

good-quality

Meat

rasher

Back Bacon

fat removed

NutsSeeds

clove

Garlic

finely sliced

sprig

Basil

leaves torn

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

dash

Olive Oil

for drizzling

Extra Virgin Olive Oil

for dressing

Vegetables

piece

Baby Plum Tomatoes

ripe, halved

250

Baby Spinach

washed

Method

Preheat the oven to 200°C.

Top with a poached egg and the remaining bacon before serving.

Toss spinach, basil, tomatoes, croutons, and most of the bacon with the dressing.

Poach eggs in a vortex of simmering water with vinegar for 4 minutes.

Scatter torn bread pieces on a baking tray and drizzle with olive oil.

Shake the oil, vinegar, mustard, and 30ml water in a jar until emulsified.

Fry bacon in a hot griddle pan until charred and chop into small pieces.

Bake bread and garlic-topped tomatoes on separate trays for 8-10 minutes until crisp.