BLT breakfast salad

Salad to start the day, or breakfast for dinner? You choose!

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6. Arrange the bacon in a single layer on a baking tray. Bake for
   10 minutes then rotate the tray and bake for a further
   7-10 minutes until the bacon is deeply golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
2. Add the butter to the bacon fat that's left in the tray. Return briefly to the oven to melt, swirl the fats together then add the torn bread. Toss to coat and bake for
   10 minutes until crisp, stirring halfway through. Season and set aside.
3. Meanwhile, add the eggs to a pan of boiling water; simmer for
   7½ minutes. Transfer to a bowl of ice-cold water using a slotted spoon; leave to cool then peel and halve or quarter each one.
4. To make a dressing, whisk together the mayonnaise, mustard and sugar in a small bowl. Whisk in the vinegar followed by the herbs, then season to taste. If the dressing is a little thick, add a splash of water.
5. Arrange the lettuce on a large platter, season with black pepper and drizzle with half the dressing. Top with the tomatoes, croutons and eggs then roughly chop the bacon to scatter over. Drizzle with the remaining dressing, scatter over the chopped herbs and serve.

Nutrition