Egg ’n’ bacon dippers

Contains pork – recipe is for non-Muslims only
Bite-sized quail’s eggs and asparagus spears are great for dipping into creamy watercress mayonnaise – perfect for picnics

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 565
  • fat 48g
  • saturates 9g
  • carbs 21g
  • sugars 3g
  • fibre 0g
  • protein 13g
  • salt 2.8g


  • 6-10 quail eggs
  • asparagus spears or Tenderstem broccoli
  • 2 rashers smoked streaky bacon
  • 50g fresh white breadcrumbs
  • large handful watercress
  • 100g good-quality mayonnaise
  • 1 tbsp Dijon mustard


  1. First, make the bacon crumbs. Put the bacon in a dry frying pan and cook until really crisp. Transfer to a plate lined with kitchen paper, then pour all but a drizzle of oil out of the pan. Add the breadcrumbs, cook for a few mins until they turn golden and crisp, then tip these out too and leave to cool. Once the bacon is cool, put in a food processor and blitz to fine crumbs, add the breadcrumbs and give it another quick blitz to combine. Tip into a jar or tub and chill until ready to serve. Will keep for 2 days. Bring back to room temperature before eating.

  2. Bring a large pan of water to the boil and fill a large bowl with ice-cold water. Add the quail’s eggs to the pan and cook for 2 mins, then fish out and plunge straight into the cold water. Repeat with the asparagus or broccoli, if using, cooking for just 1 min. Once cool, drain the veg and dry the eggs, put in a container or pop the eggs back in their egg box to transport.

  3. Whizz the ingredients for the watercress mayo in a food processor, or just finely chop the watercress and mix everything together. Spoon this into a container for transporting, too. To serve, peel an egg (or take a piece of veg) and dip into the mayo, then into the bacon crumbs.

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