Tenderstem®, Bacon & Egg Brunch Salad
A lovely surprise for the late risers among us to wake up to. Brunch with bells on.
2 minutes preparation
6 - 8 minutes cooking
- 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
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.
Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.
Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside.
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.
Add a pinch of salt to the same pan and simmer the Tenderstem® for 2 minutes until tender. Meanwhile carefully peel the eggs.
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.