Smart Eggy BLT and Chicken Breasts Salad
with DIY Caesar-ish Dressing and Garlic Croutons
Everyone's favourite salad, but with a spicy twist! Crispy bacon, marinated tomatoes and rustic croutons are the stars of this speedy dinner. Our creamy DIY garlic-parmesan dressing will have your tastebuds on their toes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Garlic, cloves
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for a runny yolk, or 9 min for a set yolk.**
- While eggs cook, heat a large non-stick pan over medium-high heat.
- When hot, add bacon. Reduce heat to medium. Cook, flipping occasionally, until crispy, 6-8 min.**
- Meanwhile, zest, then juice half the lemon. Cut remaining into wedges.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Peel, then mince or grate garlic.
- Cut or tear ciabatta into 1/2-inch pieces.
- Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper-towel-lined plate. Set aside.
- When done, drain and rinse egg under cold water for 30 sec, until cool enough to peel. Set aside in pot, still submerged in water.
- Discard all but 1/2 tbsp (1 tbsp) fat from pan.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat pan over medium.
- When hot, add chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a cutting board.
- Reheat pan over low. Add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min.
- Remove from heat. Stir in half the garlic.
- Peel then halve eggs. Season with salt and pepper.
- Cut or tear bacon into 1-inch pieces.
- Add sour cream, lemon zest, half the spicy mayo, half the parmesan cheese, remaining garlic, 1/8 (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice to a large bowl. Season with salt and pepper, then stir to mix.
- Add arugula and spinach mix, tomatoes, and half the croutons to bowl of dressing. Toss to coat.
- Divide salad beween plates.
- Top with eggs, bacon, remaining croutons and remaining parmesan cheese.
- Drizzle remaining spicy mayo over eggs.
- Squeeze a lemon wedge over top if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to cook croutons in step 4.
Thinly slice chicken. Arrange chicken on top of plated salad.
