Thursday, 26 May 2016

Bacon, egg and new potato Caesar

I kept putting this meal off this week as I thought it might not go down very well. But as I had all the ingredients for it, I decided to go ahead and make it for tea tonight. Everyone was starving early this evening apart from me. So we ended up eating ridiculously early. We'll find we start getting hungry again in a couple of hours time. Hide the chocolate biscuits and Nutella spread. Rachel is mid GCSE's and is comfort eating. I am reminding her she has a prom dress to fit in, in less than a month. Exciting times. The recipe is from the June edition of Olive Magazine, and we all loved it. 

Serves 2 
150 g baby new potatoes 
6 slices of streaky bacon 
1 romaine lettuce 
2 poached eggs 
A handful of chopped chives (fine without)

4 tablespoons of half fat crème fraîche 
1 teaspoon Dijon mustard
half a teaspoon of Worcester sauce
half a clove of garlic crushed 
25 g of finely grated Parmesan 
juice of half a lemon

Cook the new potatoes in boiling salted water until tender, about 10 minutes, then drain and cool. Grill the bacon until crisp. (I fried mine)
Mix the crème fraîche, Dijon mustard, Worcestershire sauce, garlic and Parmesan with a squeeze of lemon juice and a splash of water and season. Toss the potatoes and lettuce with the dressing and divide between two plates. Top with the bacon broken into pieces, an egg and a sprinkling of chives.

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