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Ingredients
8 slices of day-old gluten-free bread, cut into bite-sized pieces 6 tbsp olive oil 4 eggs 1 tbsp Dijon mustard (check label for no onion/garlic/fructose) 2 tbsp lemon juice 100g bacon, cut into bite-sized pieces 100g rocket leaves Salt and freshly ground black pepper
Method
Preheat the oven to 200C/gas mark 6. Put the bread into a bowl, add 2 tablespoons of the oil and toss to coat. Spread out the pieces of bread on a baking sheet and bake for 10 minutes or until golden brown. Meanwhile, cook the eggs in a saucepan of boiling water for 4 minutes. Drain, then cool them under cold running water for 1 minute. Whisk together the remaining oil, the mustard and lemon juice in a small bowl. Heat a nonstick frying pan, add the bacon and cook over medium heat for 5 minutes, until crisp and golden. Put the bacon pieces into a bowl with the rocket. Shell the eggs, then break them in half and add them to the bacon and rocket. Scatter over the croutons, then drizzle over the dressing. Season to taste and serve immediately.
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