Fridge Friend Recipes
Bacon, Egg and Pickle Breakfast Salad recipe
A fresh, savoury breakfast salad that balances crisp lettuce, smoky bacon and soft eggs with the bright bite of pickles. A light mayonnaise-mustard dressing ties everything together.
18 min · Easy · British Jump to method
Ingredients
- 4 rashers Bacon
- 4 Eggs
- 1 large Lettuce
- 6 Pickles
- 3 tbsp Mayonnaise
- 1 tsp Mustard
- 40g Croutons
| Nutrition | Per serving |
|---|---|
| Calories | 478 kcal |
| Protein | 20.2 g |
| Carbohydrates | 12.8 g |
| Fat | 36.6 g |
| Saturated fat | 8.9 g |
| Fibre | 2.9 g |
| Sugar | 2.9 g |
| Sodium | 1060 mg |
Why this works
A savoury, protein-rich breakfast salad that is high in fat and salt, with moderate energy density from bacon, mayonnaise and croutons.
Protein from eggs and bacon. Provides a useful amount of protein for satiety and muscle maintenance, though the bacon also adds saturated fat and salt.
Micronutrients from eggs and lettuce. Eggs contribute vitamin B12, vitamin D and choline, while lettuce adds small amounts of folate and vitamin K.
High sodium ingredients. Bacon, pickles and mustard can push sodium content up, which may be a concern for blood pressure-sensitive diets.
Method
- Cook the bacon until crisp and slice it.
- Boil the eggs for 7 minutes, then cool, peel and quarter them.
- Arrange the lettuce, pickles, bacon and eggs on plates.
- Mix the mayonnaise and mustard with a splash of water to loosen if needed.
- Drizzle over the salad and serve immediately.
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