Summer Brunch Salad

Name: Summer Brunch Salad
Prep time: 10 min
Cook time: 20 min
Yield: Makes 4
Ingredients: 2 Tbsp olive oil; 4 slices sourdough bread; 8 rashers streaky bacon; 100 g baby spinach leaves; 250 g punnet cherry tomatoes, halved; 4 eggs, hard-boiled and sliced; 250 mL bottle Eta Ranch Dressing; Basil for garnish

Try this super-quick brunch salad. A unique twist on a Sunday brunch, place ingredients around a bowl and drizzle with Eta Ranch Dressing.

Makes 4

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

2 Tbsp olive oil

4 slices sourdough bread

8 rashers streaky bacon

100g baby spinach leaves

250g punnet cherry tomatoes, halved

4 eggs, hard-boiled and sliced

250mL bottle Eta Ranch Dressing

Basil for garnish

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

Heat a fry-pan, add olive oil, tear bread into chunks and toss in pan until golden. Set aside.

Step 2

In the same pan cook the bacon until crispy. When cool, slice into bite size pieces and set aside.

Step 3

Into a large bowl arrange clockwise the spinach, bacon, croutons, tomatoes and eggs.

Step 4

Drizzle over approximately ¼ cup of the Eta Ranch Dressing.

Step 5

Garnish with torn basil leaves.

Tips

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

2 Tbsp olive oil

2

4 slices sourdough bread

3

8 rashers streaky bacon

4

100 g baby spinach leaves

5

250 g punnet cherry tomatoes, halved

6

4 eggs, hard-boiled and sliced

7

250 mL bottle Eta Ranch Dressing

8

Basil for garnish

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Summer Brunch Salad