Egg, Bacon & Crispy Potato Salad with Home Made Mayo. Bacon and eggs are a perennial breakfast favorite. You don't just have to have your eggs scrambled with bacon on the side, however. Bacon and eggs can be as simple or as complex as desired.
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You can have Egg, Bacon & Crispy Potato Salad with Home Made Mayo using 20 ingredients and 9 steps. Here is how you cook that.
Ingredients of Egg, Bacon & Crispy Potato Salad with Home Made Mayo
- Prepare 1 head of Baby cos lettuce.
- It's 400 grams of Cherry tomato.
- You need 350 grams of Bacon, trimmed and sliced.
- You need 300 grams of Fresh green beans, trimmed.
- Prepare 5 medium of washed potatoes.
- Prepare 1/4 cup of Plain flour.
- You need 1 tsp of Smoked paprika.
- Prepare 1 tsp of Dried thyme.
- Prepare 6 of Eggs.
- You need 1 of Fresh parsley to garnish.
- It's 1 of (Parmesan Croutons).
- It's 3 slice of Sour dough bread.
- It's 1 of Drizzle olive oil.
- Prepare 1/3 cup of Grated Parmesan.
- You need 1 of (Dressing).
- You need 1 of Egg.
- Prepare 1/2 cup of Vegetable oil.
- Prepare 1 tsp of Red wine vinegar.
- You need 1 tsp of Lemon juice.
- It's 2 tsp of Whole grain mustard.
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Egg, Bacon & Crispy Potato Salad with Home Made Mayo instructions
- Preheat oven to 180*C..
- Line 2 baking trays with greased/ non stick paper And throw tomatoes on one with a drizzle of olive oil, and bacon strips on the other. Bake until tomatoes split slightly and bacon is crispy. Remove and set aside..
- Now cut spuds in half and in half again. Throw in a mixing bowl. Add plain flour, smoked paprika & thyme. Toss to coat and throw into oven on a lined tray. Season with sea salt flakes and cracked black pepper. Bake until crispy and browned. Remove and Set aside..
- Now to blanch your beans. In a small pot, cover beans in cold salted water. Bring to the boil and then remove from heat immediately- drain and refresh under cold running water. When cooled, strain and set aside..
- Parmesan croutons are simple. Lay bread on a lined tray. Brush with olive oil, grate some Parmesan over the top, bake until golden brown, remove from oven and cut into bite sized pieces. Set aside..
- In a small pot place your eggs in first, cover with cold water- bring to the boil. Remove three minutes after water starts to boil (for soft boiled) or 5 minutes (for hard boiled) and cool under running cold water. In May take a while to cook eggs, they retain a lot of heat and will continue to cook if not cooled properly. Peel eggs and set aside..
- Remove outer layers of lettuce and discard. Wash remaining leaves, strain and rip into smaller pieces. Throw into a nice big salad bowl along with beans, tomatoes, baked spuds, crispy bacon & croutons. Now tare eggs in half and add to salad..
- What's left? Dressing! In a food processor, crack an egg- add red wine vinegar, mustard and lemon juice. Switch on and slowly drizzle oil into processor until it becomes a thick mayonnaise. Remove and drizzle over salad, season with sea salt and cracked black pepper, garnish with continental parsley and serve..
- Easy! Ok- a bit fiddly, but the flavours and textures in this salad are great. Serves about a thousand as a side or you could just have it by itself. Enjoy!.
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