Egg, bacon & bean bowl

Contains pork – recipe is for non-Muslims only
A satisfying salad that’s not too high in calories, but meaty enough to be a main meal, for the whole family

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 371
  • fat 22g
  • saturates 5g
  • carbs 25g
  • sugars 4g
  • fibre 3g
  • protein 19g
  • salt 2.04g


  • small ciabatta loaf, torn into bite-size pieces
  • 4 rashers smoked back bacon
  • 1 tbsp olive oil
  • 4 eggs
  • 100g frozen fine green beans
  • 1 romaine lettuce
  • 3 spring onions, sliced
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tsp wholegrain mustard


  1. Heat oven to 180C/fan 160C/gas 4. Put the ciabatta and bacon onto a baking tray, sprinkle with the olive oil, then season. Bake for 15 mins, turning halfway through, until the bread is golden and crisp and bacon cooked through. Put the eggs into a pan of cold water, bring to the boil, timing for 6 mins from boiling. Add the beans with 3 mins to go. Drain, then peel and quarter the eggs.

  2. Tear the lettuce into a big bowl, then add the spring onions, beans and ciabatta croûtons. Mix the dressing ingredients together, season, then toss with the salad. Top with the eggs and bacon, then serve.

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