Egg, bacon & bean bowl

Contains pork – recipe is for non-Muslims only
A satisfying salad that’s not too high in calories, but meaty enough to be a main meal, for the whole family

Prep:15 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 371
fat 22g
saturates 5g
carbs 25g
sugars 4g
fibre 3g
protein 19g
salt 2.04g

Ingredients

small ciabatta loaf, torn into bite-size pieces
4 rashers smoked back bacon
1 tbsp olive oil
4 eggs
100g frozen fine green beans
1 romaine lettuce
3 spring onions, sliced
1 tbsp white wine vinegar
3 tbsp olive oil
1 tsp wholegrain mustard

Method

Heat oven to 180C/fan 160C/gas 4. Put the ciabatta and bacon onto a baking tray, sprinkle with the olive oil, then season. Bake for 15 mins, turning halfway through, until the bread is golden and crisp and bacon cooked through. Put the eggs into a pan of cold water, bring to the boil, timing for 6 mins from boiling. Add the beans with 3 mins to go. Drain, then peel and quarter the eggs.
Tear the lettuce into a big bowl, then add the spring onions, beans and ciabatta croûtons. Mix the dressing ingredients together, season, then toss with the salad. Top with the eggs and bacon, then serve.