Warm Salad of Bacon with Quail Eggs and Tenderstem Broccoli

Our recipe Warm Salad of Bacon with Quail Eggs and Tenderstem Broccoli uses our smoked back bacon to make a tasty, attractive and healthy salad. Served warm it will satisfy even the largest of appetites. It only takes 2 minutes to prepare and 8 minutes to cook with a skill level set at ‘easy’.

Ingredients for Warm Salad of Bacon

1 tsp olive oil
100g smoked back bacon, cut into small strips or lardons
½ tsp Dijon mustard
2 tsp white wine vinegar
4 tsp olive oil
6 quail eggs
200g Tenderstem broccoli
A handful of salad leaves
Parmesan shavings
Salt and pepper

Serves 2

Step 1
Bring a pan of water to the boil.

Step 2
Place a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the bacon lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

Step 3
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 2 minutes. Remove with a slotted spoon and place in a bowl of cold water.

Step 4
Add a pinch of salt to the same pan and simmer the tender-stem broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

Step 5
Drain the broccoli well and arrange on a plate. Scatter over the bacon lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, Parmesan, and the dressing.

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