Bacon and egg salad with avocado dressing

    30 min

    Get your weekend off to a good start with this filling bacon and egg brunch salad.

    1 person made this

    Serves: 2 

    • Avocado dressing
    • 1 avocado, peeled and pitted
    • 1/2 lemon, juiced
    • 2 tablespoons Greek yoghurt
    • 1 teaspoon extra-virgin olive oil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion granules
    • 1/8 teaspoon ground cumin
    • 1 teaspoon water, or as needed
    • salt and ground black pepper to taste
    • Salad
    • 4 slices bacon
    • 2 eggs
    • 225g mixed salad leaves
    • 150g cherry tomatoes, halved
    • 75g cucumber, peeled and sliced

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Combine avocado, lemon juice, yoghurt, olive oil, garlic powder, onion granules, cumin, salt and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
    2. Cook bacon in a medium non-stick pan over medium heat until crispy, about 5 minutes. Drain on kitchen roll. Allow to cool; chop into small pieces.
    3. Remove all but 1 tablespoon of bacon grease from the pan. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
    4. Divide mixed salad leaves, tomatoes, cucumber slices and chopped bacon between 2 plates. Drizzle over desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

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