There were no real leftovers from here, so I'm being a bit misleading, I just made it to clear out ingredients that we over stocked on- namely bacon, eggs, chives and iceberg lettuce. As there weren't enough other breakfast ingredients to make a full-English, I decided to put eggs and bacon together in another format, a salad. Another thing it does do is liven up a meal of leftovers, as I did with the turkey tonnato and gnocchi.
Eggs and bacon work together so well, as the sharp, salty crisp bacon somehow cuts into the soft, oily, rich and mellow egg. A salad is as good way as any to join them together, as eggs and bacon can really be the star of the show and it's much healthier than having a big buttered breakfast with them.
1)Shred some lettuce just by tearing it up in your hands into a salad bowl. Any leaf you want will do here. Spinach works well here too, but I'd snip up the bigger leaves first, though. Snip over some chives then toss them together.
2)Put some eggs on to boil. I don't like hard boiled eggs with powdery yolks that are so hard you could knock someone out with them, so I boil them slowly but surely and not for very long, so the yolks stay quite golden and soft. Put the eggs in boiling water and boil them for about 6/7 minutes, and then immediately put them in a bowl of cold water as they risk going black around the yolk. This makes them almost soft boiled but that's desirable as the oozing yolk mixes with the dressing. To make this an even more indulgent affair, soft boil the eggs for 4 minutes or poach them for 3 and have it atop the salad rather like you were serving an egg over smoked haddock.
3)In the meantime, in a little oil, fry some smoked or unsmoked bacon rashers or lardons until really crispy. You can snip them in, but I got rather frustrated with that and just tore them in in scraps. If you're lucky, the pan might erupt into a few fireballs every now and then whilst you fry them- you look really cool then. Let them go really reduced and crispy after about 5 minutes, then remove them with a slotted spoon to keep the fat behind and dry them between paper towels.
4)In the bacon fat, stir in a teaspoon of mustard, a good glug rapeseed oil, 2 tbsp cider vinegar and about a teaspoon of Wocestershire sauce. Whisk it all together until it emulsifies and set aside.
5)Toss the bacon in the salad and layer the slices of hard boiled egg over the lettuce and snip on some more chives. Parsley would also be good here, but I didn't want to see the chive plants die slowly and painfully. Don't toss it too much as everything will break up. Drizzle on a little dressing, but leave the rest for people to serve themselves. Some nice fresh parmesan or tangy cheddar is very at home flaked into this too.
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