HOT AND COLD TOGETHER

YUMMY BACON & EGG SALAD - for 2 salads

200g diced bacon

as much lettuce as you want

1 large tomato sliced

2 slices of bread, or 4 pieces of french baguette

2 eggs

parsley

vinaigrette

Cut the bread into small cubes and cook in pre-heated oven at 150° until golden brown. Set aside.

Wash and shred the lettuce and arrange on two plates.

Arrange the tomatoes around the outside of the lettuce.

Fry the bacon on a low heat, for about 5 minutes, without any oil or fat.

In the mean time, put a pan of water on to boil, then turn heat right down to simmer.

Carefully crack the eggs into the simmering water and poach.

Add the bread croutons to the bacon and fry together until the eggs are poached.

Arrange the bacon & croutons on top of the lettuce, make a well in the top and place the poached eggs in it.

Decorate with parsley and garnish with vinaigrette of your choice.

Serve immediately.