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Bacon and eggs salad - Extra large standard

Bacon & Eggs Salad

with Crunchy Croutons

490 cals

15 mins

One-pot
Easy clean-up

Description

Bacon and eggs are BFFs any time of day. This combo brings hard-boiled proteins and salty crisped pork to a bed of fluffy greens, tossed with maple-Dijon vinaigrette for the win.

Contains:

Eggs • Milk • Mustard • Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)

  • 2 Hard-boiled eggs

  • 1 Celery stalk

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 25g Croutons

  • 45ml Maple-Dijon vinaigrette

Nutrition

Total fat

43g

Saturated Fat

12g

Sodium

740mg

Total carbs

13g

Sugar

2g

Protein

13g

Fibres

2g

Recipe Instructions

Bacon & Eggs Salad - Step #1 Mise en place
Step 1: Mise en place
  • Halve the celery lengthwise; thinly slice crosswise on an angle.
  • Quarter the eggs lengthwise. In a small bowl, drizzle with olive oil and season with S&P.
Bacon & Eggs Salad - Step #2 Cook the bacon
Step 2: Cook the bacon
  • In a large pan, heat a drizzle of oil on medium-high.
  • Add the bacon* and cook, flipping halfway, 6 to 8 min., until golden and crispy.
  • Transfer to a paper towel-lined plate.
  • Once cool enough, roughly chop.
Bacon & Eggs Salad - Step #3 Make the salad & serve
Step 3: Make the salad & serve
  • In a large bowl, combine the baby greens, celery, vinaigrette and a drizzle of olive oil.
  • Divide the salad between your bowls.
  • Top with the eggs, bacon and croutons. Bon appétit!