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Summer Brunch Salad
Summer Brunch Salad

Summer Brunch Salad

2 Review(s)
Cook Minutes 30 Min
Prep : 10 minutes Cook: 20 minutes
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Try this super-quick brunch salad. A unique twist on a Sunday brunch, place ingredients around a bowl and drizzle with Eta Ranch Dressing.

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4 Servings
Servings
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.
2 Tbsp olive oil
4 slices sourdough bread
8 rashers streaky bacon
100 g baby spich leaves
250 g punnet cherry tomatoes, halved
4 eggs, hard-boiled and sliced
250 mL bottle Eta Ranch Dressing
Basil for garnish
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How do I make it ?
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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 spich, bacon, croutons, tomatoes and eggs.
Step 4
Drizzle over approximately ¼ cup of the Eta Ranch Dressing.
Step 5
Garnish with torn basil leaves.
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