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Egg & Bacon Salad with Marmite Vinaigret




Source of Recipe


the web


List of Ingredients




For 2 people

6 Quails Eggs
4 rashers unsmoked Streaky bacon
8 Baby new potatoes
Mixed leaves
For the vinaigrette:
9 teaspoons olive oil
1 level teaspoon Marmite
½ teaspoon Dijon mustard
5 teaspoons white wine vinegar
½ teaspoon runny honey
2 fresh basil leaves

Recipe



Boil the baby new potatoes in salted water for about 15 minutes. When they are nearly ready grill the bacon rashers until crispy and boil the quails eggs for about 4 minutes. Plunge the eggs straight into cold water just until you can handle them and then remove the shells.
Drain the new potatoes and allow them to cool a little. In a large bowl put the salad leaves, new potatoes and crispy bacon, cut into inch sized pieces, add the vinaigrette and toss them all very gently.
Place the coated leaves, bacon and potatoes onto 2 plates then top with halved quails eggs. Season with a good grind of black pepper and enjoy while still warm with fresh crusty bread.