Bacon and egg salad of green beans, soft-boiled egg and pancetta

Recipes / Eggs

Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.

Recipe «Bacon and egg salad of green beans, soft-boiled egg and pancetta» presented in category Recipes / Eggs, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 16 vine-ripened cherry truss tomatoes, 1/2 cup extra virgin olive oil, plus extra to drizzle, 8 slices Primo Gourmet Selection Pancetta, 2 anchovy fillets, 2 tsp Dijon mustard , 2 tbsp red wine vinegar, 5 eggs, 250g thin green beans, trimmed , 2 baby cos lettuce, outer leaves removed, leaves separated, Chopped flat-leaf parsley, to garnish.

Ingredients:

  • 16 vine-ripened cherry truss tomatoes 
  • 1/2 cup extra virgin olive oil, plus extra to drizzle 
  • 8 slices Primo Gourmet Selection Pancetta 
  • 2 anchovy fillets 
  • 2 tsp Dijon mustard 
  • 2 tbsp red wine vinegar 
  • 5 eggs 
  • 250g thin green beans, trimmed 
  • 2 baby cos lettuce, outer leaves removed, leaves separated 
  • Chopped flat-leaf parsley, to garnish 

Instructions

  1. Preheat oven to 180°C. Place tomatoes on a baking tray and drizzle with olive oil. Place pancetta on a separate lined tray. Roast for 5 minutes or until tomatoes start to split and pancetta is crispy. Cool tomatoes for 5 minutes, then halve.
  2. Blend the anchovy, mustard, vinegar and 1 egg until just combined. With the motor running, slowly add oil through feed tube until you have a thick dressing. Set aside.
  3. Place the remaining eggs in a pan of cold water. Bring to the boil, then cook for 3 minutes until soft-boiled. Remove from heat, drain and refresh under cold water. Carefully peel eggs and set aside. Blanch beans in boiling salted water for 2 minutes until just tender. Drain and refresh.
  4. Divide lettuce, beans and tomato among 4 bowls. Halve eggs, then divide among bowls. Top with the pancetta, drizzle with dressing, scatter with parsley, then serve.