Sweet and Sour Egg, Bacon and Avo Salad
Sweet and Sour Egg, Bacon and Avo Salad

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet and sour egg, bacon and avo salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. Egg salad with bacon is a delicious spin on a traditional egg salad recipe. Creamy egg salad and crisp bacon, combined and served in fresh avocado halves.

To begin with this particular recipe, we must first prepare a few ingredients. You can have sweet and sour egg, bacon and avo salad using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sweet and Sour Egg, Bacon and Avo Salad:
  1. Make ready 2 Rashers thin-cut, unsmoked streaky bacon
  2. Prepare 2 medium Eggs
  3. Get 1 tbsp White vinegar
  4. Take 2 medium Avocados
  5. Make ready 2 bunch Mixed baby salad leaves
  6. Get For the sweet and sour sauce
  7. Make ready 2 tsp Soft brown sugar
  8. Get 2 tsp Red wine vinegar
  9. Prepare 50 grams Butter
  10. Prepare 2 tsp Tomato ketchup
  11. Make ready 1 tsp Light soya sauce

This eggplant recipe makes a great side salad recipe at a BBQ. Sweet and Sour Vegetables with Poached Egg. Purée vinegars, oil, ginger, lemongrass, salt, and pepper in a blender until smooth; transfer to a large bowl. Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette.

Instructions to make Sweet and Sour Egg, Bacon and Avo Salad:
  1. Put bacon in a cold, ungreased, non-stick frying pan. Put pan over medium heat and cook until crispy. Once done, place on paper towel to soak off excess fat.
  2. Add all sweet and sour sauce ingredients to a small sauce pan and heat over a low heat, stirring occasionally, until butter has melted and sugar has boiled. Do not boil.
  3. Bring a pan of water to the boil and reduce heat until water is just simmering. Add white vinegar and then gently break eggs into water. Cook until the white is cooked but the yolk is still nice and runny, about 4 minutes.
  4. Cut the avocado in half, remove the stone and peal off the outer skin.
  5. Place one large handful of salad leaves on each place. Put an avo half on top of the leaves with the hollow facing upwards. Spoon the sweet and sour sauce into the hollow, allowing it to overflow onto the leaves. Crumble a bacon rasher over each avo and serve the egg on the side

Salad Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could. Bacon and eggs — in a potato salad recipe. So much so that I'm surprised it's not the accepted method for making this popular side dish. And there's nothing easier or more economical than this bacon and egg potato salad at your next pot-luck.

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