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Bacon & Egg Salad

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Ingredients You'll Need

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.

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