Kokova Magazine

After a big weekend out or a lazy long sleep in, this Brunch Salad makes a great alternative to a greasy fry-up for those watching their waistline or wanting a lighter start to the day.

Ingredients

• 1 tbsp olive oil
• 1 pack thick sliced bacon
• 4 hard boiled eggs
• 1 red onion
• 1 tbsp wholegrain mustard
• 1 tbsp muscovado sugar (brown sugar)
• 2 lettuce hearts (or mixed salad leaves)
• 1 avocado
• 16 cherry tomatoes
• Half cucumber
• 1 tbsp red wine vinegar

Procedure

• Peel and stone the avocado and slice.
• Slice the cucumber.
• Arrange the avocado and cucumber on a bed of lettuce leaves.
• Remove egg shells and cut each egg in half and arrange them on the salad.
• Heat the oil in a frying pan and fry off the onions, stirring occasionally until golden brown.
• Roughly chop the bacon slices and fry with the onions for approximately 8 minutes.
• Add the mustard, sugar and tomatoes to the frying pan and cook on a moderate heat for a further 2 minutes - until the bacon is cooked, the tomatoes begin to split and the mustard/sugar begins to glaze.
• Spoon the bacon mixture over the arranged salad. Retain pan.
• Use the vinegar with 1 tbsp of water in the frying pan to loosen any residue sugar and mustard to create a hot drizzle for the salad.
• Serve with warm toast or crusty rolls.