BLT breakfast salad
Serves: 4
Prep time: 35 minsTotal time: 
Recipe photographed by Kris Kirkham
BLT breakfast salad
Salad to start the day, or breakfast for dinner? You choose!
Serves: 4
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
231Kcal
Fat
14gr
Saturates
6gr
Carbs
11gr
Sugars
3gr
Fibre
2gr
Protein
15gr
Salt
1.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 6 smoked back bacon rashers
- 1 tbsp unsalted butter
- 100g sourdough bread, crusts removed, torn into bite-size chunks
- 3 medium eggs (at room temperature)
- 1 Romaine heart, torn into chunky pieces
- 3 large ripe tomatoes, cut into chunks
- 2 tbsp chopped herbs (such as parsley, dill, and chives)
For the dressing
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- ¼ tsp caster sugar
- 1 tbsp white wine vinegar
- 2 tbsp chopped herbs
Step by step
Get ahead
Boil and refresh the eggs, and make the dressing a few hours ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. Arrange the bacon in a single layer on a baking tray. Bake for 10 minutes then rotate the tray and bake for a further 7-10 minutes until the bacon is deeply golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
- Add the butter to the bacon fat that’s left in the tray. Return briefly to the oven to melt, swirl the fats together then add the torn bread. Toss to coat and bake for 10 minutes until crisp, stirring halfway through. Season and set aside.
- Meanwhile, add the eggs to a pan of boiling water; simmer for 7½ minutes. Transfer to a bowl of ice-cold water using a slotted spoon; leave to cool then peel and halve or quarter each one.
- To make a dressing, whisk together the mayonnaise, mustard and sugar in a small bowl. Whisk in the vinegar followed by the herbs, then season to taste. If the dressing is a little thick, add a splash of water.
- Arrange the lettuce on a large platter, season with black pepper and drizzle with half the dressing. Top with the tomatoes, croutons and eggs then roughly chop the bacon to scatter over. Drizzle with the remaining dressing, scatter over the chopped herbs and serve.
