Week 7 Recipe Comp.....

I LOVE bacon & eggs, it brings back so many childhood memories of visits with my Grandparents. Was not sure if I would be able to give the up completely so I had to find a new & better way of eating it!! I am now good at getting this served up super quick…..very much a fav of mine!!

Lunch (292 Calories)

Egg & Bacon Salad with Crunchy Garlic Croutons



Ingredients
50 g of Gourmet Lettuce
20 g of Baby Spinach
70 g of Tomato (Chopped)
70 g of Cucumber (Chopped)
50 g of Capsicum, Green or Red (Chopped)
1 egg, large (53g)
50g of Shortcut Rindless Bacon (Cut into thin Strips)
1 Slice of Wholegrain Bread
1Teaspoon of Olive Oil
1 Teaspoon (5g) of MasterFoods Tuscan Seasonings (This contains, garlic, salt, pepper, Rosemary & Parsley)

Method
1 Chop bread into 4 fingers, then cross cut each into 4 so that you have 16 croutons.

2 Place the teaspoon of oil in a small bowl with a good shake of the Tuscan Seasoning. Toss the bread around in the oil making sure that each one gets a good coating.

3 Heat a small non stick fry pan till it is nice and hot & toss the croutons around till then are golden & crispy. Set aside. (These can also be baked in the oven if you like but it seems like a waste to turn the oven on for just a few min)

4 Crack the egg into a cup & beat well. Pour into the still hot fry pan and swirl it around till egg covers the whole bottom of the pan in a thin layer. Reduce heat. Left Undisturbed for a few minutes the egg “Pancake” will cook through. There should be no need to flip it. Remove from pan & set aside to cool.

5 Place bacon in the pan and cook till brown & crispy. (Set aside to cool just slightly)

6 Roll the egg Pancake into a tube, and cut it into ribbons.

7 Place the lettuce, tomatoe, cucumber, capsicum, bacon, egg ribbons & finally croutons in a nice size bowl, grab a fork & tuck in!!