Egg and bacon salad


  • 4 eggs
  • 4 Portobello mushrooms 
  • 8 rashers pancetta or streaky bacon
  • 1 bunch baby asparagus
  • Baby spinach leaves
  • 2 cloves garlic
  • Olive oil
  • Butter
  • 2 tbsp white vinegar
  • ½ lemon, juice only
  • Salt and pepper


  1. Remove stem from mushrooms. Rinse mushrooms and pat dry. 
  2. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. 
  3. Gently heat oil and butter and garlic in medium sized frying pan. Add the whole mushrooms and sauté for a few mins. 
  4. Add the asparagus and cook for a further couple of mins. Remove from heat, discard the garlic and keep warm until  ready to serve. Keep the butter and oil in pan for drizzling later. 
  5. Meanwhile  place bacon under hot grill and grill until crisp.   
  6. Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to the boil. 
  7. Reduce the heat on the burner until the water simmers gently. 
  8. Crack an egg into a small bowl.
  9. Swirl the water around in the pot creating a vortex and gently drop the egg into the centre. 
  10. Cook the eggs for 3 to 4 mins. When done, the whites will be cooked through and the yolks still runny. 
  11. Whilst eggs are cooking assemble the salad.  
  12. Toss the spinach leaves with half of the lemon juice, a drizzle of olive oil and a pinch of salt until coated. Add more lemon juice and oil if needed.
  13. Crumble bacon over salad.
  14. Place mushroom, cap side up on top of salad and using  a slotted spoon, remove the eggs from the pan, gently blot on a tea towel to remove any excess water and immediately place 1 egg on each mushroom (it should sit nicely in cavity). 
  15. Scatter a few spears of asparagus.  
  16. Drizzle the reserved garlic flavoured oil and butter.  
  17. Season with some freshly ground pepper and serve immediately with toasted, buttered bread.