Summer Salads 2 (Breakfast salad)


Breakfast salad

This recipe includes all the favourite early-morning ingredients! Bacon, eggs, mushrooms, cheese and croutons transform an ordinary salad into a mouth-watering treat.

1pkt  mixed baby leaves
5 eggs (hard boiled)
250g bacon (diced)
1pkt  cherry tomatoes (fresh or roasted)
1pkt croutons
50g  pecorino cheese (shavings)
Marinated mushrooms
  button mushrooms
  tomato sauce
  Worcestershire sauce
  tabasco sauce
  Salt and black pepper


  1. Boil the eggs (10 minutes from the moment the water starts boiling), peel off the shells and slice the eggs in half. Use a wet knife to prevent the eggs from breaking.
  2. Bake or fry the bacon in a pan until brown and crispy.
  3. Cut the cherry tomatoes in half, arrange them on an oven tray and sprinkle with salt, pepper, and a little bit of oil and balsamic vinegar. Roast them until just soft but still holding shape.
  4. Sweat the button mushrooms until just soft and slightly browned.
  5. Mix all the liquid sauces together and pour over the mushrooms when they are still hot. Marinade the mushrooms for at least half an hour.
  6. To compile the salad, layer all the ingredients together with the leaves, pecorino cheese shavings and the croutons. Use the leftover sauce from the mushrooms as the dressing over the salad.
  7. Make sure that everything is seasoned with salt and black pepper.