• 6servings
  • 25minutes
  • 396calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, H, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 8 rashers bacon

  3. 300g (11 oz) fresh spinach

  4. 1 small onion, chopped

  5. 6 tablespoons olive oil

  6. 3 tablespoons lemon juice

  7. 2 cloves garlic, minced

  8. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Place eggs in a saucepan and cover with cold water. Bring water to the boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

  2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, dice and set aside.

  3. In a large bowl, combine the eggs, bacon, spinach and onion.

  4. In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.


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