Breakfast Salad

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Breakfast Salad

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Ingredients

  • 8 cherry tomatoes on the vine
  • Olive oil
  • 4 slices pancetta
  • 2 eggs
  • 2 Baby Gem lettuces, leaves separated
  • French Dressing

Instructions

  1. Preheat the oven to 180C/gas mark 4. Place the tomatoes on a baking tray and drizzle with olive oil. On a separate tray, place the pancetta and cook for 5 minutes until the tomatoes are just split and the pancetta is crispy.
  2. Drain the pancetta on kitchen paper and cool the tomatoes for 5 minutes.
  3. While the tomatoes are cooling, boil the eggs for 3 minutes. Remove from the heat, drain and refresh under cold water. Carefully peel and set aside.
  4. Divide the lettuce between two bowls and dress with French dressing. Top with the tomatoes and pancetta. Cut the eggs in half and place on top of the salad before serving immediately.
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