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Spring Bacon, Egg and Asparagus Salad with Croutons

Spring Bacon, Egg and Asparagus Salad with Croutons

Serves: 4


For the dressing 

  • 4tbsp extra virgin olive oil   

  • 2 tbsp white wine vinegar   

  • Juice half a lemon   

  • 1 tsp Dijon mustard   

  • 1 tsp honey or maple syrup  

  • 1 shallot, finely chopped   

For the salad 

  • 4 duck eggs or Burford brown eggs, at room temperature 

  • 100g stale sourdough or ciabatta, crusts removed, torn into small chunks  

  • 6 rashers smoked streaky bacon   

  • 2 tbsp olive oil  

  • 300g asparagus, woody ends removed   

  • 30g cress or micro leaves  

  • Edible flower leaves to serve   


  1. Bring a large pan of water to a rolling boil and carefully lower the eggs in. Cover and cook for 7 min 30 seconds duck / 6 min 15 seconds Burford browns. Remove from the pan with a slotted spoon and transfer into a bowl of iced water. Allow to cool before peeling and halving. 
  2.  Preheat your oven to 200C/180C fan   
  3.  To make the dressing, in a small bowl whisk all the ingredients together until emulsified.   
  1. Arrange the croutons in a single layer on a baking tray, roughly chop the bacon rashers and scatter over the top, and drizzle over the olive oil. Bake in the oven for 10 minutes before turning and cooking for a further 5 minutes until croutons and bacon are golden and crisp.   
  2. Bring another pan of water to the boil and cook the asparagus for 4 minutes until just tender. Drain and set aside.   
  3. To serve, arrange the asparagus on a serving dish, and scatter over the croutons and bacon. Arrange the egg halves on top. Scatter over the cress, and drizzle over the dressing. Finish with a few edible flowers and a generous grind of black pepper. Serve immediately.