with Jammy Eggs and Fried Capers
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Radish • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Walnuts • Dill.
Allergens
Utensils
Tags
Bacon Strips
100 g
Egg
2 unit(s)
Spring Mix
113 g
Baby Tomatoes
113 g
Capers
30 g
Radish
3 unit(s)
Dill
7 g
Walnuts, chopped
28 g
Feta Cheese, crumbled
0.25 cup
Ranch Dressing
4 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse eggs under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer walnuts to a plate.
- To the same pan, add bacon. Cook for 5-7 min, flipping occasionally over medium-low, until crispy.** Remove from heat.
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 2 tbsp (4 tbsp) bacon fat. Leave the fat in the pan.
- Drain and rinse capers, then pat dry with paper towels.
- Reheat the same pan with bacon fat over medium.
- When hot, add capers. Fry for 2-4 min, until crispy.
- Remove with a slotted spoon and transfer capers to the paper towel-lined plate with bacon (from step 3).
- Meanwhile, thinly slice radishes.
- Halve tomatoes.
- Finely chop dill.
- Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
- To a large bowl, add spring mix, radishes, half the dill and ranch dressing. Season with salt and pepper, then toss to coat.
- Divide salad between bowls. Top with tomatoes, capers and eggs.
- Sprinkle walnuts, feta, bacon and remaining dill over top.
540
kcal
Calories
50
g
Fat
13
g
Saturated Fat
9
g
Carbohydrate
4
g
Sugar
3
g
Dietary Fiber
17
g
Protein
240
mg
Cholesterol
1170
mg
Sodium
0.2
g
Trans Fat
500
mg
Potassium
175
mg
Calcium
2.3
mg
Iron
with Jammy Eggs and Fried Capers
with Jammy Eggs and Fried Capers
with Pico de Gallo and Creamy Guacamole Dressing
