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Ingredients
- baby new potatoes 150g
- streaky bacon 6 slices
- romaine lettuce 1 small head, chopped
- eggs 2, poached to serve
- chives a handful, chopped
- half-fat crème fraîche 4 tbsp
- Dijon mustard 1 tsp
- Worcestershire sauce 1/2 tsp
- garlic 1/2 clove, crushed
- parmesan 25g, finely grated
- lemon 1/2, juiced
Method
-
Step 1
Cook the new potatoes in boiling salted water until tender, about 10 minutes, then drain and cool. Grill the bacon until crisp.
-
Step 2
Mix the crème fraîche, Dijon mustard, Worcestershire sauce, garlic and parmesan with a squeeze of lemon juice and a splash of water, then season.
-
Step 3
Toss the potatoes and lettuce with the dressing and divide between 2 plates. Top with the bacon, broken into pieces, an egg and a sprinkling of chives.
Nutritional Information
- Kcals 473
- Fat 32.4g
- Saturates 16.5g
- Carbs 17.1g
- Sugars 5.9g
- Fibre 5.1g
- Protein 24.8g
- Salt 3.2g
