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Bacon & Egg Salad


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Ingredients

4 free range eggs, boiled
8 rashers of bacon, rind removed, finely diced
200g of baby spinach, stems removed and washed
3 Tbs of red wine vinegar
8 Tbs of extra virgin olive oil
Sea salt and freshly ground pepper


Fry the bacon in a non-stick pan until crispy. Drain off the fat.


Finely dice the egg.


Whisk the oil into the vinegar and season with salt and pepper.


Toss the dressing with the spinach.


Pairs Well With


Notes

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