Egg and Bacon Salad

Egg and Bacon Salad
From Eating Well On Line
Yield: 3-4 servings

3 slices wholemeal bread, cut in 2 inches cubes
1 Tbsp. olive oil
2 cloves garlic, crushed
2 large eggs
young dandelion leaves, or spinach leaves
50 g (2 oz.) lean back bacon, cut in thin strips
4 Tbsp. red wine vinegar, or white wine vinegar
1/4 cup chicken stock, low fat
2 Tbsp. shallots, chopped
salt and fresh ground black pepper, to taste

Preheat oven to 180 C / 350 F / Gas 4. In a cake pan or pie plate, toss
bread cubes with 1/2 Tbsp. of oil and garlic. Bake for 15 to 20
minutes, or until golden and crisp, stirring several times. Place eggs in a
steamer basket over boiling water. Cover and steam for 8 minutes. Rinse
under cold water and peel. Chop coarsely.
Wash and thoroughly dry dandelion or spinach leaves and place them in a
salad bowl. In a nonstick frying pan, heat remaining 1/2 Tbsp. of oil
over a medium-high heat. Add the bacon and saute for 2 to 3 minutes, or
until golden. Spoon over the leaves. Add the vinegar, stock and shallots to
the pan. Bring to the boil, stirring. Cook for about 1 minute. Pour over
the leaves. Add the egg and croutons and toss. Season with salt and pepper
and serve immediately.

Source:

rec.food.recipes