Bacon, egg and avocado salad

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

You'll need

6 eggs, at room temperature 6 streaky bacon rashers, rind removed Olive oil, for drizzling 4 thin slices of sourdough bread (we used miche) 1 garlic clove, halved 4 baby cos lettuces, outer leaves removed, hearts quartered lengthways 2 avocados, sliced 8 anchovy fillets, halved lengthways Coarsely chopped flat-leaf parsley and finely grated parmesan, to serve   Tarragon-anchovy dressing 1 egg yolk 4 anchovy fillets 1 garlic clove 2 tsp Djion mustard tbsp red wine vinegar 125 ml (½ cup) mild-flavoured extra-virgin olive oil 1½ tbsp lemon juice 2 tbsp crème fraîche 1 tbsp finely chopped tarragon, or to taste


  • 01
  • Cook eggs in a saucepan of boiling water until cooked to your liking (6 minutes for soft-boiled). Refresh in iced water and peel.
  • 02
  • Meanwhile, for tarragon-anchovy dressing, process yolk, anchovies, garlic, mustard and vinegar in a food processor to combine, then, with the motor running, add oil in a thin, steady stream, processing until thick and emulsified. Stir in lemon juice, crème fraîche and tarragon, season to taste and chill until required.
  • 03
  • Heat a char-grill pan or barbecue to high heat. Drizzle bacon with oil and grill in batches, turning occasionally, until crisp (2-3 minutes). Drizzle sourdough with oil and grill, turning once, until charred and toasted (1-2 minutes each side). Rub with cut sides of garlic.
  • 04
  • Divide cos among bowls, top with avocado and torn egg, crumble croûtons and bacon on top and scatter with anchovies. Drizzle with tarragon-anchovy dressing, top with parsley and grated parmesan and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2017

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