Well it has been freezing cold here and raining with the occasional hail shower. Last night i didn't finish work until late but fancied something tasty which could utilise the beetroot and creme fraiche (bought to replace sour cream for tuesdays fajitas) i had left over. After a bit of thought i popped into the supermarket on the way home and got some spinach, parsley and bacon. headed back with a growl in my stomach, and twenty minutes later this is what i came up with...
serves 2 hungry people
salad ingredients:
1 packet of streaky bacon
2 eggs
3 handfuls of baby potatoes, halved
1 packet of baby leaf spinach
1 vacuum pack of beetroot, or cooked fresh if available, roughly cut
½ red onion, thinly sliced
dressing ingredients:
2 tbsp crème fraiche
1tsp whole grain mustard
3 tbsp fresh parsley, chopped
Juice of ½ a lemon
Splash of olive oil
how to:
Place the potatoes in a pot filled with salted water and cook until just off soft.
While the potatoes are cooking put a frying pan on a high heat.
Cut streaky bacon into 4cm lengths and place in frying pan.
Cook on high heat, stirring occasionally, until crispy (about 1o mins).
Meanwhile, place spinach in a large salad bowl.
Add the onion and beetroot.
To make the dressing put all ingredients in a mug and beat with fork to combine.
Season with salt and pepper to taste and adjust with more lemon juice if needed.
Once bacon is crispy remove from pan and set aside.
Put pan back on heat.
Remove the potatoes from water with a slotted spoon and place in frying pan.
Season with fresh black pepper and cook until crisping up on the outside.
Poach eggs in water left over from cooking potatoes.
Once potatoes are cooked add them to the salad bowl along with the bacon.
Pour over the dressing and toss well.
Place poached eggs on top and serve…
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