|
Weekdays 10am-12:30pm ITV

James Martin's egg & bacon salad

They’re not just for breakfast. James is turning eggs and bacon into a delicious salad with a classic French dressing.

James Martin's egg & bacon salad

Serves 4-6

Ingredients

Vegetable oil for frying

12 slices of streaky bacon 

½ loaf of sourdough, cut into cubes

6 eggs

100g plain flour, seasoned

2 beaten eggs

100g panko breadcrumbs 

For the dressing

1tbs honey 

1tbs Dijon mustard 

150ml veg oil

50ml vinegar

1tbs grain mustard

For the salad

2 chicory

½ radicchio 

Bunch of Watercress

2 baby gem lettuce

1 bunch of asparagus, griddled until charred 

Method

1. Preheat oil in a deep fat fryer to 180C

2. Pan fry the bacon in a non-stick fry pan until crisp, then pop onto a plate and leave to the side

3. Using the same pan, fry the sourdough pieces until golden to make the croutons. Remove from the pan and pop to the side with the bacon. 

4. Get a large saucepan of water onto a vigorous boil, and add the 6 eggs and cook for 6 minutes. After, shock the eggs in cold water and then remove the shell, taking care to not break the egg. When all are peeled, dip each in the flour, the egg wash and then the breadcrumbs, ensuring each egg is completely coated. Then deep fry the coated eggs for about 1 minute until golden. Set on kitchen paper to drain.

5. For the dressing, place all of the ingredients into a large bowl and add any juices from the bacon along with 1tbsp of water and whisk, then season

6. To serve, arrange all the leaves of your choice onto a platter, sprinkle with the croutons, griddled asparagus and the bacon. Cut the eggs cleanly in half and nestle into the salad. 

7. To finish, spoon over dressing while still warm just before serving

|
Weekdays 10am-12:30pm ITV