Spinach & pine nut salad with creamy bacon dressing

This eggs-scellent spinach and pine nut salad makes an easy midweek meal.

Place eggs in a saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to low and simmer for 6-7 minutes. Rinse under cold water. Peel eggs and cut into wedges.
Meanwhile, heat a non-stick frying pan over high heat. Add the bacon and cook for 4-5 minutes or until crispy (see microwave tip). Transfer bacon to paper towel. Add the pine nuts to the frying pan and cook, stirring, for 1-2 minutes or until toasted.
Place the bacon, mayonnaise and water in the bowl of a food processor and process until the bacon is finely chopped.
To serve, arrange the spinach leaves on serving plates. Top with egg and pine nuts. Drizzle with creamy bacon dressing.

Source

2 eggs

2 middle rashers bacon, fat trimmed, cut crossways into 3

1 x 50g pkt pine nuts

125g good-quality whole-egg mayonnaise

1 1/2 tbsp water

1 x 150g pkt baby spinach leaves

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