Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Simple, rich and satisfying.
Equipment: Frying pan
Measures and names
Ingredients
- 6 rashers of bacon
- 1 avocado, sliced
- Baby spinach and salad leaves
- 100 g cherry tomatoes
- 3 tbsp olive oil, mustard and vinegar (dressing)
- Black pepper
Optional extras
- 2 eggs, soft-boiled
Method
- Fry the bacon until crisp, then chop into pieces.
- Soft-boil the eggs for 6 minutes, if using, then cool, peel and halve.
- Whisk the olive oil, mustard and vinegar and toss with the spinach, leaves and tomatoes.
- Top with the avocado, the still-warm bacon and the eggs — the warm bacon slightly wilts the spinach, which is the point.
- Season with black pepper only; the bacon brings the salt.
Swaps and tips
Use the bacon while still warm so it slightly wilts the spinach. A handful of seeds adds extra crunch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 4 g | 6 g | 59 g | 647 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
