Page title and description

Salads
Pain de sucre, egg & bacon salad with a warm vinaigrette
Cook's notes
You can lengthen this to a more substantial lunch by adding a few warm boiled potatoes, coarsely diced. And if the fancy takes you, you could poach your eggs instead of hard-boiling, and serve them with a runny yolk.Ingredients
- 2 eggs
- 4 rashers of streaky bacon or 80g of pancetta, diced
- 100g Pain de Sucre, shredded
- 1 small shallot, very finely diced
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
-
Step 1
Pop the eggs in a pan of cold water bring them gently to the boil. Cook them for exactly 6 mins from the point the water reaches a steady rolling boil. -
Step 2
In the meantime, fry the bacon in a little oil until golden and starting to crisp. Remove the bacon with a slotted spoon. Let the bacon fat cool a little. -
Step 3
When the eggs are ready, cool them under cold running water until just cool enough to handle. Give them a few firm taps to break the shell and gently remove it. Keep to one side while you make the dressing. -
Step 4
Add the shallot, vinegar and mustard to the warm bacon fat. Mix together, adding enough olive oil to lengthen it into a sharp, salty dressing. Throw the crispy bacon and Pain de Sucre in the dressing. Divide between 2 plates, cut the warm eggs into wedges and serve them on top with a grind of black pepper and pinch of sea salt.