
Bacon, egg and asparagus salad
https://www.coop.co.uk/recipes/bacon-egg-and-asparagus
’We use sustainable energy to produce our eggs, so they’re ‘green’ as well as free range,’ says Co-op free range egg producer Donald Seed, Scottish Borders
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 25g
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Ingredients
- 2 slices Co-op Irresistible British rindless back bacon
- 150g asparagus, trimmed
- 2 tsp Co-op olive oil
- 2 slices Co-op Irresistible sourdough, cut into cubes
- Handful flat leaf parsley, finely chopped
- 2 Co-op British eggs
- 1 tbsp Co-op French dressing
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the bacon on a baking tray and cook for 10-15 mins
- Slice into thin strips and set aside
- Meanwhile, fry the asparagus in half the oil until lightly charred
- Remove, slice each stem diagonally into 3 pieces and set aside
- Toss the sourdough cubes in the remaining oil, add most of the parsley and season
- Tip into a baking dish and bake for 5 mins, shaking halfway through
- Add to 2 plates, along with the bacon and asparagus
- Crack the eggs into a pan of gently simmering water and poach for 2 mins
- Remove with a slotted spoon and drain on kitchen towel
- Add to the plates, drizzle with the French dressing and scatter over the rest of the parsley
- Serve immediately.