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Ingredients and seasonings required for make

1. Use 1 head Baby cos lettuce
2. Prepare 400 grams Cherry tomato
3. Prepare 350 grams Bacon, trimmed and sliced
4. Prepare 300 grams Fresh green beans, trimmed
5. Prepare 5 medium washed potatoes
6. Take 1/4 cup Plain flour
7. Prepare 1 tsp Smoked paprika
8. Prepare 1 tsp Dried thyme
9. Prepare 6 Eggs
10. Use 1 Fresh parsley to garnish
11. Prepare 1 (Parmesan Croutons)
12. Take 3 slice Sour dough bread
13. Prepare 1 Drizzle olive oil
14. Prepare 1/3 cup Grated Parmesan
15. Take 1 (Dressing)
16. Prepare 1 Egg
17. Take 1/2 cup Vegetable oil
18. Prepare 1 tsp Red wine vinegar
19. Prepare 1 tsp Lemon juice
20. Use 2 tsp Whole grain mustard

Place it over medium heat and crack your eggs into the bacon grease. You can also crack them into a measuring cup and carefully pour into the pan to avoid splattering of hot grease. In this satisfying healthy breakfast recipe, bacon and cheese are tucked into the omelet. The key to this omelet is cooking the eggs over low heat so the curds set up nice and soft.

How to cook Egg, Bacon & Crispy Potato Salad with Home Made Mayo:

1. Preheat oven to 180*C.
2. Line 2 baking trays with greased/ non stick paper And throw tomatoes on one with a drizzle of olive oil, and bacon strips on the other. Bake until tomatoes split slightly and bacon is crispy. Remove and set aside.
3. Now cut spuds in half and in half again. Throw in a mixing bowl. Add plain flour, smoked paprika & thyme. Toss to coat and throw into oven on a lined tray. Season with sea salt flakes and cracked black pepper. Bake until crispy and browned. Remove and Set aside.
4. Now to blanch your beans. In a small pot, cover beans in cold salted water. Bring to the boil and then remove from heat immediately- drain and refresh under cold running water. When cooled, strain and set aside.
5. Parmesan croutons are simple. Lay bread on a lined tray. Brush with olive oil, grate some Parmesan over the top, bake until golden brown, remove from oven and cut into bite sized pieces. Set aside.
6. In a small pot place your eggs in first, cover with cold water- bring to the boil. Remove three minutes after water starts to boil (for soft boiled) or 5 minutes (for hard boiled) and cool under running cold water. In May take a while to cook eggs, they retain a lot of heat and will continue to cook if not cooled properly. Peel eggs and set aside.
7. Remove outer layers of lettuce and discard. Wash remaining leaves, strain and rip into smaller pieces. Throw into a nice big salad bowl along with beans, tomatoes, baked spuds, crispy bacon & croutons. Now tare eggs in half and add to salad.
8. What's left? Dressing! In a food processor, crack an egg- add red wine vinegar, mustard and lemon juice. Switch on and slowly drizzle oil into processor until it becomes a thick mayonnaise. Remove and drizzle over salad, season with sea salt and cracked black pepper, garnish with continental parsley and serve.
9. Easy! Ok- a bit fiddly, but the flavours and textures in this salad are great. Serves about a thousand as a side or you could just have it by itself. Enjoy!
10. Done and ready to serve!

A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery. Remove to paper towel to drain. In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. Crumble bacon and sprinkle on top.

how is this? Easy isn’t it? That’s the make egg, bacon & crispy potato salad with home made mayo that you practice at home. Congratulations enjoy