Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Cambridgeshire Brunch Salad




Source of Recipe


BPC


List of Ingredients




450g (1lb) British new potatoes, scrubbed and halved
8 rashers British bacon, cut into strips
8 button mushrooms (small), sliced
2 medium eggs
1 pkt lambs lettuce
4 x 15ml spn (4 tblspn) sunflower oil
1 x 15ml spn (1 tblspn) red wine vinegar
1 x 5ml spn (1 tspn) English honey
Pinch of English mustard
salt
freshly ground black pepper


Recipe



Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
Meanwhile, boil the eggs for 6-7 minutes and dry fry the bacon in a non-stick pan. Use a slotted spoon to place the bacon onto the kitchen paper to drain.
In the same pan (with a little oil if necessary) very gently fry the mushrooms until just softened.
Carefully peel the eggs and cut into quarters.
Place all the dressing ingredients into a screw top jar, shake well and combine with the potatoes, mushrooms and bacon and pile onto the Lamb’s lettuce.
Serve immediately garnished with the egg.