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