Ingredients
- 6 large eggs (at room temperature)
- 8 ounces bacon (8 bacon thin slices, rind removed)
- 12 lettuce leaves (butter lettuce, torn)
- 3 Roma tomatoes (thickly sliced, they specified roma's)
- 1 cup croutons (shop bought o'kay)
- 1/3 cup low-fat sour cream
- 1/4 cup buttermilk
- 3 teaspoons prepared mustard (coarse grain)
- 3 green onions (finely chopped)
How to Make
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Step 1: Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise.
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Step 2: Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely.
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Step 3: Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons.
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Step 4: Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.
We hope you enjoy this recipe!
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