Bacon and Egg, I’m Not Yolking

I think most people will love this, and you can sell it to the salad haters as bacon and eggs. They might be fuming when you place this in front of them, I, on the other hand, would love this! Definately use smoked bacon and free range organic eggs, as this will add to the tastiness of this little beauty of a salad. You can get ‘facon’ for all the veggies and use this instead of bacon. 

Serves 2


100g kale

Cup of frozen peas

1/2 red onion, chopped finely

Half a teaspoon of wholegrain mustard 

4 slices of smoked bacon cut up in random shapes with scissors 

200g can of green lentils


Fry the bacon and red onion in a non stick frying pan, there’s no need for oil here.

Put the peas into boiling for 5 minutes.

Add the kale after 2 minutes, and put a lid on the pan. 

Drain the can of lentils, then when the peas and kale are cooked drain them with the lentils.

Push the cooked bacon and onion to one side of the frying pan and crack 2 eggs to fry for about 3 minutes. 

Meanwhile, add the bacon and onions to the rest of the salad and add the mustard, mix through thoroughly.

Serve the salad with the egg on top and a sprinkle of black pepper.


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