This salad can be served as a light dinner, simple lunch or an indulgent breakfast.
|200.00 g||bacon — cubed|
|1000.00 ml||rocket — or baby gem lettuce|
|100.00 g||parmesan cheese — shavings|
|4.00 ml||salt and freshly ground black pepper — to taste|
|125.00 ml||orange juice|
|2.00||garlic — cloves, crushed|
|1.00||red chilli — chopped|
|2.00 tsp||wholegrain mustard|
Fry bacon in a hot non-stick pan until crisp. Keep warm. Put water in a saucepan, heat until boiling, and add vinegar. Carefully break the eggs into the water and cook for 2 minutes, spooning the boiling water over the eggs. Remove from the pan with a slotted spoon. Arrange rocket, bacon, poached eggs and Parmesan on 4 plates. Drizzle with warm dressing and season.
Put all the ingredients in a saucepan and heat just before serving.