A lovely surprise for the late risers among us to wake up to. Brunch with bells on.
Tenderstem®, Bacon & Egg Brunch Salad
Preparation: 2 minutes
Cooking time: 6-8 minutes
Serves: 2
Ingredients:
- 1 tsp olive oil
- 100g smoked lardons
- 1/2 tsp Dijon mustard
- 2 tsp white wine vinegar
- olive oil 4 tsp
- 2 hen eggs
- 200g Tenderstem®
- A handful of salad leaves
- Parmesan shavings
- Salt and pepper
Method:
- 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 broccoli 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.
Recipe courtesy of Tenderstem®
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