Ingredients

• Two Medium Eggs
• 150g New Potatoes, Chopped
• Spray Oil
• Three Bacon Medallions, Chopped
• Shallot, Finely Chopped
• 1 Heaped Tsp Wholegrain English Mustard
• 2tbsp Apple Cider Vinegar (Plus 1tbsp For Later)
• Mixed Salad Leaves
• Celery, Sliced

Method

1. Soft boil the eggs in lightly salted water
2. Remove the eggs and place into some cold water
3. Add in about 150g chopped up new potatoes to the lightly salted water previously used for the eggs
4. Meanwhile, spray a pan and place in the bacon medallions and shallot and cover the pan for about five minutes
5. Drain and add in the potatoes
6. Add in the wholegrain English mustard and apple cider vinegar before covering again for another five minutes
7. Meanwhile, put some salad and celery into a serving bowl adding the remaining apple cider vinegar
8. Peel the eggs and cut them in half
9. Place the bacon, shallot and potato mixture on top of the salad and top with the eggs

Eating And Storage Tips

If you are planning to make up more of this to have it for leftovers the following day or perhaps to make it for lunch for a couple of days at work, I would consider doing the eggs so they are slightly more cooked. This will impact the texture of the dish slightly, as there will be less gooey-ness going on but it is probably a little safer on the stomach!

Should you want to be considering a way to make this meal have a bit more moisture, especially if you are cooking the eggs for longer, then a little mayonnaise would go a long way. If you are doing this then toss the bacon, potato and shallot mixture in it after cooking.

If you want to give this meal a little bit of a kick then a tiny amount of freshly chopped red chilli sprinkled on afterwards, or some dried chilli flakes put in with the cooking bacon, would work well too. Just be sure not to go overboard or it could then start to clash a little with the mustard.