Name: Bacon, egg and avocado salad
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4
Ingredients: 6 eggs, at room temperature; 6 streaky bacon rashers, rind removed; Olive oil, for drizzling; 4 thin slices of sourdough bread (we used miche); 1 garlic clove, halved; 4 baby cos lettuces, outer leaves removed, hearts quartered lengthways; 2 avocados, sliced; 8 anchovy fillets, halved lengthways; Coarsely chopped flat-leaf parsley and finely grated parmesan, to serve; Tarragon-anchovy dressing; 1 egg yolk; 4 anchovy fillets; 1 garlic clove; 2 tsp Djion mustard; 1½ tbsp red wine vinegar; 125 ml (½ cup) mild-flavoured extra-virgin olive oil; 1½ tbsp lemon juice; 2 tbsp crème fraîche; 1 tbsp finely chopped tarragon, or to taste

Bacon, egg and avocado salad

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

Serves 4

Prep

18M

Cook

12M

Total

30M

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

Ingredients

6 eggs, at room temperature

6 streaky bacon rashers, rind removed

Olive oil, for drizzling

4 thin slices of sourdough bread (we used miche)

1 garlic clove, halved

4 baby cos lettuces, outer leaves removed, hearts quartered lengthways

2 avocados, sliced

8 anchovy fillets, halved lengthways

Coarsely chopped flat-leaf parsley and finely grated parmesan, to serve

Tarragon-anchovy dressing

1 egg yolk

4 anchovy fillets

1 garlic clove

2 tsp Djion mustard

1½ tbsp red wine vinegar

125 ml (½ cup) mild-flavoured extra-virgin olive oil

1½ tbsp lemon juice

2 tbsp crème fraîche

1 tbsp finely chopped tarragon, or to taste

Method

1.Cook eggs in a saucepan of boiling water until cooked to your liking (6 minutes for soft-boiled). Refresh in iced water and peel.

2.Meanwhile, for tarragon-anchovy dressing, process yolk, anchovies, garlic, mustard and vinegar in a food processor to combine, then, with the motor running, add oil in a thin, steady stream, processing until thick and emulsified. Stir in lemon juice, crème fraîche and tarragon, season to taste and chill until required.

3.Heat a char-grill pan or barbecue to high heat. Drizzle bacon with oil and grill in batches, turning occasionally, until crisp (2-3 minutes). Drizzle sourdough with oil and grill, turning once, until charred and toasted (1-2 minutes each side). Rub with cut sides of garlic.

4.Divide cos among bowls, top with avocado and torn egg, crumble croûtons and bacon on top and scatter with anchovies. Drizzle with tarragon-anchovy dressing, top with parsley and grated parmesan and serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles