Warm 'breakfast' salad

Warm 'breakfast' salad
  • Serves: 4
  • Prep time: Ready in about 40 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Turn bacon and eggs into a mega salad with new potatoes and radishes.


  • 400g baby salad potatoes, such as Jersey Royals, halved
  • 6 medium eggs
  • Low calorie cooking spray
  • 12 rashers bacon, all visible fat removed, roughly chopped
  • 200g button mushrooms, halved
  • 2 little gem lettuces, leaves separated and torn into pieces
  • 6 spring onions, trimmed and thickly sliced
  • 10 radishes, trimmed and sliced
  • 3 tomatoes, cut into thin wedges
  • ½ cucumber, thinly sliced
  • A small handful of chopped chives to garnish
  • 5 tbsp fat-free vinaigrette
  • Freshly ground black pepper


  1. Boil the potatoes for 10-12 minutes, or until tender, then drain.
  2. Bring a pan of water to the boil, then boil the eggs for 8 minutes (6-7 minutes if you prefer them runny). Drain, and when cool, peel and halve.
  3. Place a large frying pan sprayed with low calorie cooking spray over a medium heat. Add the bacon and stir-fry for 5-6 minutes, or until lightly browned. Add the mushrooms, turn the heat to high and stir-fry for a further 5-6 minutes.
  4. Put the lettuce in a wide bowl. Add the spring onions, radishes, tomatoes, cucumber, potatoes, and chives, drizzle over the dressing, season with pepper and toss well. Transfer to 4 bowls and scatter over the bacon and mushrooms. Arrange the halved eggs and whole chives on top and serve.

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