Sunday, 4 March 2012

Bacon and apple Salad with soft boiled eggs with Urban Appetite Avocado Dressing

Another thing I love about Autumn is the salads. Autumn Salads are just the best. On those warm Autumn days a salad shared with friends for a Sunday brunch is just lovely.

Bacon and apple Salad with soft boiled eggs with Urban Appetite Avocado Dressing

Serves 2 (Double the recipes to server 4)

Salad Ingredients:

4 eggs
3 cups mixed salad greens
1 apple, unpeeled, sliced (use a crisp, sweet-tart apple)
4 strips streaky bacon, cooked, coarsely crumbled
¼ cup pitted Kalamata olives
¼ cup crumbled feta cheese

150ml Urban Appetite Avocado Dressing


Cover the eggs with about 1-inch of water in a small saucepan. Bring the water to a gentle boil over medium heat and boil 4 minutes. Run the eggs under cold running water about 30 seconds or until they are warm, but not hot. Carefully peel the eggs, the whites will be firm but the yolks will still be slightly soft.

Meanwhile, place the greens in the center of two plates. Arrange the apples over the greens and scatter the bacon over the apples. Sprinkle the olives around the salads and top each salad with the blue cheese. Drizzle the Urban Appetite Avocado Dressing over the salads.

Place 2 eggs around each salad and cut each in half. (Because the yolks are soft you need to cut the eggs while on the salad plate so the yolks can gently ooze into the salad.) Lightly season the eggs with salt and pepper to taste.

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