Goats cheese bacon and egg salad with walnuts

Goats cheese bacon and egg salad with walnuts

Goats cheese bacon and egg salad with walnuts

Bord Bia is encouraging everyone to ‘crack on’ and try some of its egg-centric new recipes featuring Bord Bia Quality Mark eggs. These egg inspired recipes are quick to prepare, tasty and nutritious.

This salad is an easy and nutritious option for lunch, brunch or dinner. Laden with colour, it takes fifteen minutes to prepare and serve four persons.


8 streaky rashers

4 eggs

100g mixed leaves

75g mange-tout, thinly sliced lengthways

4 radishes, cut into matchsticks

100g creamy goats’ cheese

50g walnuts, lighted toasted in a dry pan

Salt and freshly milled black pepper

Lemon vinaigrette

2 tablesp. olive oil

1 garlic clove, peeled and chopped

1 tablesp. lemon juice

¼ teasp. Dijon style mustard

Salt and freshly ground black pepper


To cook the bacon - place the rashers under a hot grill and cook until crispy. When they are cool enough to handle, chop them roughly.

To cook the eggs - place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 7 minutes. The yolks will be cooked through, if you like them a bit runny reduce the time to 5 minutes. Remove from the heat and run under cold water to stop the cooking process.

To make the dressing - combine all the dressing ingredients in a small bowl and mix well. Taste and season.


Place the mixed leaves, mange-tout and radishes in a large bowl. Spoon over some of the dressing and mix gently. Divide between four plates and top with the bacon, eggs, goats’ cheese and roughly chopped walnuts. Drizzle over some more dressing. Serve with crusty sourdough bread.



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