Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sweet and sour egg, bacon and avo salad. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies. Bacon and eggs are folded into this potato salad that is perfect for parties or an every day meal.
Sweet and Sour Egg, Bacon and Avo Salad is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Sweet and Sour Egg, Bacon and Avo Salad is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have sweet and sour egg, bacon and avo salad using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sweet and Sour Egg, Bacon and Avo Salad:
- Make ready 2 Rashers thin-cut, unsmoked streaky bacon
- Get 2 medium Eggs
- Prepare 1 tbsp White vinegar
- Prepare 2 medium Avocados
- Get 2 bunch Mixed baby salad leaves
- Prepare For the sweet and sour sauce
- Prepare 2 tsp Soft brown sugar
- Prepare 2 tsp Red wine vinegar
- Prepare 50 grams Butter
- Get 2 tsp Tomato ketchup
- Get 1 tsp Light soya sauce
Bacon and eggs is a pretty classic paring. Bacon and eggs — in a potato salad recipe. So much so that I'm surprised it's not the accepted method for making this popular side dish. And there's nothing easier or more economical than this bacon and egg potato salad at your next pot-luck.
Instructions to make Sweet and Sour Egg, Bacon and Avo Salad:
- Put bacon in a cold, ungreased, non-stick frying pan. Put pan over medium heat and cook until crispy. Once done, place on paper towel to soak off excess fat.
- Add all sweet and sour sauce ingredients to a small sauce pan and heat over a low heat, stirring occasionally, until butter has melted and sugar has boiled. Do not boil.
- Bring a pan of water to the boil and reduce heat until water is just simmering. Add white vinegar and then gently break eggs into water. Cook until the white is cooked but the yolk is still nice and runny, about 4 minutes.
- Cut the avocado in half, remove the stone and peal off the outer skin.
- Place one large handful of salad leaves on each place. Put an avo half on top of the leaves with the hollow facing upwards. Spoon the sweet and sour sauce into the hollow, allowing it to overflow onto the leaves. Crumble a bacon rasher over each avo and serve the egg on the side
Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette. Salad Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could. In medium bowl, combine chopped eggs, celery, mayonnaise, salt and pepper; mix well. This subreddit is devoted to any and all egg sandwiches.
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