Tenderstem®, Bacon & Egg Brunch Salad

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A lovely surprise for the late risers among us to wake up to. Brunch with bells on.

  • 2 minutes preparation
  • 6 - 8 minutes cooking
  • Serves 2
recipe PDF
  • 1 tsp olive oil
  • 100g smoked lardons
  • 1/2 tsp Dijon mustard
  • 2 tsp white wine vinegar
  • olive oil 4 tsp
  • either 2 hen or 2 quail eggs
  • 200g Tenderstem®
  • A handful of salad leaves
  • Parmesan shavings
  • Salt and pepper
  1. Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil.

  2. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

  3. Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside.

  4. To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. Remove with a slotted spoon and put in a bowl of cold water.

  5. Add a pinch of salt to the same pan and simmer the Tenderstem® for 2 minutes until tender. Meanwhile carefully peel the eggs.

  6. Drain the Tenderstem® well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.

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