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Brunch salad

For many people, weekend brunch means bacon, eggs and toast. There’s nothing wrong with these foods, it’s just that (most of the time) they’re eaten in a big, heavy, fatty meal that doesn’t do much for your arteries, waistline or how you feel afterwards.
Prep Time 10 mins
Cook Time 10 mins
Course Lunch, Main, Salad, Soups and Salad
Servings 2
Calories 668 kcal
Dairy Free, Diabetic, Gluten Free, Kid Friendly

Ingredients
  

Brunch salad

  • Portobello mushrooms 2 large or 4 smaller
  • tomatoes 2 large or 4 smaller cut in half
  • 4-5 rashers streaky bacon
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons thyme leaves chopped
  • 2-4 free-range eggs depending on if you want 1 or 2 eggs each
  • 2 slices wholegrain toast bread
  • ½ avocado, firm ripe cut in half, peeled
  • 1 baby Cos leaves cut in half

Dressing

  • 1 clove garlic (small) minced
  • 2-3 tablespoons parsley finely chopped
  • 1 tablespoons mayonnaise
  • 2 tablespoons natural unsweetened yoghurt
  • 1 tablespoons extra-virgin olive oil
  • lemon juice of ½

Instructions
 

  • Preheat oven grill to high. Bring a full kettle to the boil.
  • Place mushrooms (gill side up), tomatoes (cut side up), and bacon in a large baking dish or oven tray. Mix extra-virgin olive oil, balsamic vinegar and thyme together and spoon over mushrooms and tomatoes. Season mushrooms and tomatoes with salt and pepper. Grill for about 10 minutes or until bacon is crispy and mushrooms are soft.
  • Meanwhile, mix all dressing ingredients together and set aside.
  • Pour boiling water into a fry pan on medium heat. Carefully crack eggs into simmering water and poach for about 2 minutes or until whites are just set but yolks are still runny. Pop bread in the toaster.
  • Arrange Cos lettuce on serving plates and dress with half of the creamy dressing. Top with an avocado quarter, cooked mushroom(s), tomato(es) and bacon. Remove poached eggs from water with a slotted spoon and place on top of salad. Butter toast and cut into cubes, scatter over the salad, and dress with remaining creamy dressing. Season with salt and freshly ground black pepper. Brunch is served!

Notes

What if there was a way you could have bacon, eggs and toast in a healthy delicious way that made you feel good afterwards? Well here it is, my Brunch salad – it’s like a cross between a Caesar salad, and bacon and eggs on toast, and is one awesome way to start the weekend!
To make gluten-free – use gluten-free bread/toast
To make dairy-free – omit yoghurt in dressing and just use a bit more mayo