Smart Eggy BLT and Turkey Salad
with DIY Caesar-ish Dressing and Garlic Croutons
This dish is everyone's favourite salad, but we've added 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.
Ingredients: Turkey breast • Arugula and spinach mix (arugula, spinach) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic.
The quantities provided above are averages only.
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 Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Arugula and Spinach Mix
28 g
Spring 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 Egg, Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
1 unit(s)
Garlic, cloves
340 g
Turkey Breast Portions
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
Cooking Steps
- 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.**
- While eggs and bacon cook, 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.
- 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.
- Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1/2 tbsp (1 tbsp) fat from pan.
- Pat turkey dry with paper towels, then if applicable, cut into 2 (4) equal pieces on a separate cutting board. Season with salt and pepper.
- Reheat pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then turkey. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook until golden-brown all over and cooked through, 6-8 min.** Transfer to a plate.
- 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, remaining garlic, 1/8 tsp (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 spring mix and arugula and spinach mix, tomatoes and half the croutons to bowl of dressing. Toss to coat.
- Thinly slice turkey.
- Divide salad beween plates.
- Top with turkey eggs, bacon, remaining croutons and remaining Parmesan.
- Drizzle remaining spicy mayo over eggs.
- Squeeze a lemon wedge over top if desired.
If you've opted to add turkey breast portions, pat turkey dry with paper towels, then if applicable, cut into 2 (4) equal pieces on a separate cutting board. Season with salt and pepper. Reheat pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then turkey. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook until golden-brown all over and cooked through, 6-8 min.** Transfer to a plate.
Thinly slice turkey, then top final plates with turkey.
