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Romaine Bacon and Egg Salad

Check out our Bacon and Egg Salad, perfect for lunch boxes

Preparation Time	10mins
Cooking Time	15mins
Level	Easy
Serves	4
Bites	1.5

Ingredients

2 tbsp green pesto

2 tsp olive oil

light dizzle vinegar

lemon juice

salt pinch

Eight eggs, hard boiled, peeled and halved

10 slices lean bacon

25 to 30 hearts of romaine leaves

chopped Parsley

Method

Whisk together pesto, olive oil, and vinegar.

If it’s too thick, add more oil. Taste and season again.

Add pot of water to heat and boil eggs for 5-7 mins. Remove from water and peel.

You can leave them out all day until ready to peel. Or store them in the fridge for a few days.

Remove fat from bacon and grill under medium/high heat. Cook to your liking.

Carefully layer the greens, bacon, and eggs in a bowl and then drizzle with the dressing, parsley, and salt.

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