Just six ingredients is all you need for this speedy, eggciting dinner!
Ingredients
- 2 tablespoons olive oil
- 4 middle bacon rashers, rind removed, chopped
- 1/2 x 300g loaf ciabatta bread, cut into 2cm pieces
- 120g salad leaves
- 3 medium tomatoes, cut into wedges
- 1/3 cup Praise caesar dressing
- 4 poached eggs (see note)
Method
- Step 1Heat 2 teaspoons oil in a large frying pan over medium heat. Cook bacon, stirring, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain. Cover to keep warm.
- Step 2Heat remaining oil in pan. Cook bread, stirring, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel to drain.
- Step 3Place salad leaves, tomato, bacon and bread in a large bowl. Toss to combine. Divide between bowls. Drizzle with dressing. Top with poached eggs. Season with pepper. Serve
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1941 kj
Energy
29g
Fat Total
7g
Saturated Fat
3g
Fibre
24g
Protein
289mg
Cholesterol
1243.23mg
Sodium
8g
Carbs (sugar)
25g
Carbs (total)
Notes
How to poach eggs: Fill a large saucepan with cold water until 8cm deep. Add 2 teaspoons white vinegar and 1 teaspoon salt. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering at edge).
Crack 1 egg into a small shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 3 to 4 minutes for a soft yolk or 4 to 5 minutes for firm. Using a slotted spoon, remove egg from water. Using a large metal spoon, skim foam from water. Repeat with remaining eggs.
- Author: Sharon Kennedy
- Image credit: Ben Dearnley
- Publication: Super Food Ideas