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Smart BLT and Egg Salad
Quick
Under 50g of Carbs
Under 650 Calories
Smart BLT and Egg Salad

with DIY Caesar-ish Dressing and Garlic Croutons

10 min
Difficulty: 2/3

This dish is everyone's favourite salad, but we've added a spicy twist. Crispy bacon, marinated tomatoes and rustic croutons are the stars of this speedy dinner. Our creamy DIY garlic-Parmesan dressing brings it all together. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Arugula and spinach mix (arugula, spinach) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic.

Allergens

Barley
Walnuts
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Sesame
Fish
Gluten

Utensils

Measuring Spoons
Strainer
Zester
Large Bowl
Large Non-Stick Pan
Measuring Cups
Tongs
Small pot

Tags

30-min-or-less
Quick
Under 50g of Carbs
Under 650 Calories
Climate-conscious
Ingredients
Bacon Strips

Bacon Strips

100 g

Egg

Egg

2 unit(s)

Ciabatta Roll

Ciabatta Roll

1 unit(s)

Arugula and Spinach Mix

Arugula and Spinach Mix

113 g

Spring Mix

Spring Mix

28 g

Baby Tomatoes

Baby Tomatoes

113 g

Lemon

Lemon

1 unit(s)

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Sour Cream

Sour Cream

1 unit(s)

Spicy Mayo

Spicy Mayo

2 tbsp

Garlic, cloves

Garlic, cloves

1 unit(s)

Butter

Butter

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Sugar

Sugar

0.13 tsp

Preparation
1
Cook eggs and bacon

  • To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high heat.
  • Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for a runny yolk, or 9 min for a set yolk.**
  • While eggs cook, heat a large non-stick pan over medium-high.
  • When hot, add bacon. Reduce heat to medium. Cook for 6-9 min, flipping occasionally, until crispy.**

2
Prep

  • Meanwhile, zest, then juice half the lemon. Cut remaining into wedges.
  • Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
  • Peel, then mince or grate garlic.
  • Cut or tear ciabatta into 1/2-inch pieces.

3
Finish eggs and bacon

  • When done, drain and rinse egg under cold water for 30 sec, until cool enough to peel. Set aside in pot, still submerged in water. 
  • When bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
  • Discard all but 1/2 tbsp (1 tbsp) fat from pan.

4
Make garlic croutons

  • Reheat pan over low. Add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
  • Add ciabatta. Cook for 3-4 min, stirring occasionally, until golden.
  • Remove from heat. Stir in half the garlic.

5
Finish prep

  • Peel then halve eggs. Season with salt and pepper.
  • Cut or tear bacon into 1-inch pieces.
  • To a large bowl, add sour cream, lemon zest, half the spicy mayo, half the Parmesan, remaining garlic, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to mix.
  • To the bowl of dressing, add spring mix, arugula and spinach mix, tomatoes and half the croutons. Toss to coat.

6
Finish and serve

  • Divide salad between plates.
  • Top with eggs, bacon, remaining croutons and remaining Parmesan.
  • Drizzle remaining spicy mayo over eggs, if desired.
  • Squeeze a lemon wedge over top, if you like.

Nutrition per serving

660

kcal

Calories

51

g

Fat

19

g

Saturated Fat

32

g

Carbohydrate

5

g

Sugar

4

g

Dietary Fiber

21

g

Protein

270

mg

Cholesterol

1180

mg

Sodium

0.5

g

Trans Fat

700

mg

Potassium

300

mg

Calcium

4

mg

Iron

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