Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fry-up in salad form.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- 4 rashers of bacon
- 4 eggs
- 150 g cherry tomatoes, halved
- 100 g mushrooms, sliced
- Salad leaves and avocado
- 1 tbsp olive oil
- a splash of vinegar
- Black pepper
Method
- Fry the bacon until crisp, then cook the mushrooms in the rendered fat for 4 minutes. Set both aside.
- Soft-boil the eggs for 6 minutes, or fry them in the same pan.
- Toss the salad leaves and tomatoes with the olive oil and a splash of vinegar.
- Top with the bacon, mushrooms and avocado.
- Add the eggs last, break the yolks so they run into the leaves, and season with black pepper — the bacon brings the salt.
Swaps and tips
A warm, runny-yolked egg acts as part of the dressing. Great for using up breakfast ingredients at any time of day.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 4 g | 1 g | 33 g | 424 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
