- 4 medium eggs
- 1/2 pound (250g) smoked back bacon
- 2 cups (150g) cherry tomatoes
- 2 slices thick cut bread
- low fat cooking spray
- 3 TBS mayonnaise
- the juice of 1/2 lemon
- 1 ounce (25g) freshly grated Parmesan cheese
- 1 medium head of Romaine lettuce (Cos) or 2 little Gem lettuces
- freshly ground black pepper
- You can use large eggs if that is all you have. It doesn't make much difference.
- You can also use peameal or Canadian bacon, or even streaky bacon if you prefer.
- I used a mix of yellow and red baby plum tomatoes.
- Use a sturdy bread. I used a sour dough bread.
- You can use a low fat mayonnaise if you are watching the calories.
- Generally speaking, half a lemon will produce 1 1/2 to 2 TBS of lemon juice.
- Try to grate your own Parmesan cheese. It will give you the best flavor. I use a fine micro-plane grater.
- Use any good quality lettuce that has a bright flavor and color and that is sturdy enough to stand up to all of the other ingredients and the dressing.
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with foil and lay the bacon out on it in a single layer. Roast in the preheated oven for about 10 minutes, flipping it over halfway through the bake time. Remove and set aside to drain on paper towels. (You could also do this on a rack placed over a lined baking tray. DO make sure your baking tray has a raised edge or you could end up with a mess in the oven!)
- Slice the tomatoes in half and spray the bread lightly on each side with some cooking spray. Cut the bread into croutons. (I used a small 1-inch round cutter to cut mine into small rounds. Different shapes add interest.)
- Place the croutons onto the baking tray along with the tomatoes, cut side up. Roast for 5 minutes until golden brown and the tomatoes are slightly charred. Remove and set aside. (Keep an eye on them and if you think they are browning too quickly or sooner, then remove immediately.)
- Place the eggs in simmering water and bring to the boil. Boil for 6 minutes, drain and rinse well under cold water until cold. Peel and set aside. (So long as you use medium sized eggs this will give you perfectly boiled eggs with set yolks. If you use larger eggs it may take slightly longer.)
- Wash and dry the lettuce. Divide it amongst four chilled plates. (If you are using Romaine or Cos lettuce, cut it into bite sized pieces.)
- Cut the eggs into quarters and place 4 quarters on top of each salad plate.
- Break the bacon or cut into squares, and scatter evenly over the lettuce. Divide the tomatoes and croutons amongst the plates.
- Whisk together the mayonnaise, lemon, and Parmesan cheese, along with a bit of ground black pepper. Drizzle over top of the salads. (I use a small wire whisk to do this. Alternately you can shake everything together really well in a jar with a tight lid.)
- Serve immediately and pass additional pepper at the table.
Build flavour with simple, high‑quality ingredients
This Bacon & Egg Salad is a perfect example of how simple ingredients put together in a delicious way create the best results. Choose crisp lettuces, ripe tomatoes, fresh herbs, and good cheese — they do most of the work for you.
Use contrasting textures
A great salad needs crunch, creaminess, tenderness, and a little bite. This salad does this beautifully with:
A crisp green variety of lettuce
Crunchy homemade croutons
Soft eggs
Juicy roasted tomatoes
Savoury bacon
That mix keeps every forkful interesting.
Roast or bake components for deeper flavour
Instead of frying, you bake the bacon, tomatoes, and croutons — a healthier method that still gives gorgeous colour and texture .Roasting vegetables, proteins, or even fruit intensifies flavour and adds a lovely caramelized note.
Keep dressings simple but balanced
The dressing used in this salad — mayo, lemon juice, Parmesan, and black pepper — is a masterclass in simplicity with big flavour.
A great dressing usually needs:
Fat (mayo, oil, yogurt)
Acid (lemon, vinegar)
Salt (cheese, seasoning)
A flavour booster (mustard, herbs, garlic, pepper)
When the balance is right, you don’t need much — a little drizzle goes a long way.
Season every layer
Light seasoning on lettuce, tomatoes, eggs, and croutons makes a huge difference. Don’t rely on the dressing alone — let each ingredient shine.
Add protein to make salads satisfying
Eggs, bacon, turkey, chicken, beans, cheese, or nuts turn a salad into a proper meal. This Bacon & Egg Salad makes a beautiful light lunch or supper because it has that balance of freshness and substance.
Prep components ahead — but assemble just before serving
You can cook bacon, eggs, and croutons ahead of time, but keep everything separate until serving so the lettuce stays crisp and the croutons stay crunchy.
Use a variety of colours
I chose yellow and red baby plum tomatoes because they were beautiful and flavourful . Colour isn’t just pretty — it signals freshness and variety, and makes salads more appealing.
Cut ingredients to similar sizes
Bite‑sized pieces make salads easier to eat and help flavours distribute evenly. Think: small tomato halves, crouton cubes, egg quarters, chopped bacon.
Consider your eaters
Hearty eaters might appreciate sliced boiled new potatoes added to the salad . A salad can be tailored to appetite with:
Extra protein
Added grains or pasta
More vegetables
A richer dressing
Bacon & Egg Salad
Light and healthy. You can have your bacon and eat it too!
Ingredients
- 4 medium eggs
- 1/2 pound (250g) smoked back bacon
- 2 cups (150g) cherry tomatoes
- 2 slices thick cut bread
- low fat cooking spray
- 3 TBS mayonnaise
- the juice of 1/2 lemon
- 1 ounce (25g) freshly grated Parmesan cheese
- 1 medium head of Romaine lettuce (Cos) or 2 little Gem lettuces
- freshly ground black pepper
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with foil and lay the bacon out on it in a single layer. Roast in the preheated oven for about 10 minutes, flipping it over halfway through the bake time. Remove and set aside to drain on paper towels.
- Slice the tomatoes in half and spray the bread lightly on each side with some cooking spray. Cut the bread into croutons.
- Place the croutons onto the baking tray along with the tomatoes, cut side up. Roast for 5 minutes until golden brown and the tomatoes are slightly charred. Remove and set aside.
- Place the eggs in simmering water and bring to the boil. Boil for 6 minutes, drain and rinse well under cold water until cold. Peel and set aside.
- Wash and dry the lettuce. Divide it amongst four chilled plates.
- Cut the eggs into quarters and place 4 quarters on top of each salad plate.
- Break the bacon or cut into squares, and scatter evenly over the lettuce. Divide the tomatoes and croutons amongst the plates.
- Whisk together the mayonnaise, lemon, and Parmesan cheese, along with a bit of ground black pepper. Drizzle over top of the salads.
- Serve immediately and pass additional pepper at the table.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
SUNDAY, June 28th - Sunday Dinner with the family
Most Sundays see us sharing a lovely dinner together as a family. Normally my sister cooks. We used to share the cooking but with my father's mobility issues it is just easier to keep it at my sister's place for now. As always we are grateful that she includes us. On Sunday last she cooked a delicious Pot Roast with mashed potatoes and carrots.
In it's place I am sharing my recipe for Mississippi Pot Roast. A cozy, comforting dish if ever there was one. Mississippi Pot Roast is a melt‑in‑your‑mouth, fork‑tender beef roast cooked low and slow with dry onion soup mix, ranch seasoning, butter, and tangy pepperoncini peppers. The apple juice adds a gentle sweetness that deepens the savory juices, creating a rich, silky gravy that clings beautifully to the shredded meat. It’s incredibly easy — no browning required — and delivers big flavor with minimal effort. Perfect over creamy mashed potatoes, tucked into tacos, or enjoyed just as it is. A true family favorite in the making.
MONDAY, June 29th - Dinner Salad
It was quite a warm day on Tuesday. I was not in the mood for cooking anything too much and was not overly hungry to be honest. I made us a Dinner Salad. I love Dinner Salads.
This one has bits of leftover grilled chicken (although you could certainly use store bought cooked chicken), boiled egg, cucumber, tomatoes, chunks of avocado, lettuce, red onions, and a delicious homemade Honey Mustard Dressing.
It was perfect, and I enjoyed some delicious fresh cherries afterwards. Win/win!
TUESDAY, June 30th -Air Fryer Nachos
Another warm day so I made us some Air Fryer Nachos for our tea. I did not use leftover cooked chicken this time but replaced it with some ground turkey that I fried in a skillet with some tasty Tex Mex seasonings. I fried enough ground turkey to enjoy another night later in the week. You could jut as easily use ground beef. We enjoyed these with our favorite toppings and some sour cream and salsa on the side for dipping.
These Air Fryer Nachos are quick, cheesy, and irresistibly loaded — ready in just minutes and perfect for keeping the kitchen cool. Crisp tortilla chips are piled high with melty cheddar, fresh peppers, tomatoes, spring onion, and tender bites of crispy chicken (Seasoned ground turkey), then air‑fried until everything is hot, bubbly, and golden . They’re endlessly adaptable, wonderfully fuss‑free, and ideal for summer snacking or a no‑sweat supper.
WEDNESDAY, July 1st - Canada Day - Smoky Turkey Burgers
Usually on Wednesday nights we have a meal out at a restaurant with our dad, Cindy and Hazel. This week Canada Day fell on Wednesday so we had our own Canada Celebration meal here at home as nothing was open. I did us some delicious turkey burgers.
These Smokey Turkey Burgers are tender, juicy, and packed with warm, smoky spice — a flavourful twist on a lighter, leaner burger. A mix of turkey mince, fresh crumbs, herbs, mayo, mustard, and sweet + smoked paprika creates a moist, beautifully seasoned patty with just the right hint of heat and depth. They cook up gorgeously on a grill or skillet, staying succulent inside with a lightly charred exterior. Wonderful tucked into a toasted bun with tomato, lettuce, cranberry chutney, and mayo, or simply enjoyed on their own with sweet potato wedges. A simple, satisfying burger that delivers big comfort without the heaviness.
We both enjoyed these very much!
THURSDAY, July 2nd - Taco Baked Potatoes
I love baked potatoes or Jacket potatoes as they are called in the U.K. In the U.K. you can buy them ready cooked and frozen. McCain made them. I miss them. (on a side note I also miss their frozen mash!)
Jacket potatoes make the perfect canvas for a myriad of toppings. In this case I used a simple taco meat topping (using ground turkey left from the other night) which is ladled over the hot baked potato and then topped with your favorite taco toppings. Simple and easy to make and incredibly delicious. You could have some veggie sticks on the side or tortilla chips and dip. On this occasion we enjoyed just the potato with the toppings, on a bed of lettuce with some sour cream, guacamole and salsa. These are very filling. You can use any ground meat you enjoy.
FRIDAY, July 3rd - Crispy Chicken with Creamy Garlic Pasta
My daughter and I both like chicken and this is a completely different way of cooking it that we both enjoy. We were out and about for much of the day and wanted something really quick and easy. This is all that and more. Frozen crispy coated chicken breasts are cooked and while they are cooking you make a delicious creamy garlic sauce to toss with freshly cooked penne.
The two together are really delicious. Tender and juicy pieces of chicken and that creamy pasta. So good, and done in less than half an hour. You can't beat it for a quick meal. We enjoyed a salad on the side.
SATURDAY, July 29th - Quick Naan Bread Pizzas
We both love these Quick Naan Bread Pizzas. They use a simple Naan Bread base. You can use a garlic one, or a plain one. They are brushed with some of the oil from a jar of marinated artichoke halves and then topped with a variety of cheeses and the artichokes and plenty of green olives, and some fresh thyme leaves.
These are really delicious. You could go the traditional route and use pizza sauce and regular pizza toppings, but these make a tasty change from the regular.
Again we had some salad on the side. We didn't want to eat too much because we were going to have a movie night with some crisp vegetable dippers and homemade Garden Herb dip and some hummus. We also had some grapes and cheese. Yummy!
And that was the week that was! My daughter and I ate very well and enjoyed a nice fresh variety of things. Today we are going to my sister's for supper and we have a whole new week of things to enjoy together coming up! She will be moving into her own apartment on Wednesday but is still expecting to have dinner out that day with the family, all being well, which will be nice. I have really enjoyed having her stay with me these past six or so months and will really miss having her here.
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