Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, egg, bacon & crispy potato salad with home made mayo. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Egg, Bacon & Crispy Potato Salad with Home Made Mayo is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Egg, Bacon & Crispy Potato Salad with Home Made Mayo is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook egg, bacon & crispy potato salad with home made mayo using 20 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo:

1. Get 1 head Baby cos lettuce
2. Prepare 400 grams Cherry tomato
3. Take 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. Make ready 6 Eggs
10. Get 1 Fresh parsley to garnish
11. Get 1 (Parmesan Croutons)
12. Take 3 slice Sour dough bread
13. Take 1 Drizzle olive oil
14. Take 1/3 cup Grated Parmesan
15. Get 1 (Dressing)
16. Make ready 1 Egg
17. Prepare 1/2 cup Vegetable oil
18. Take 1 tsp Red wine vinegar
19. Get 1 tsp Lemon juice
20. Prepare 2 tsp Whole grain mustard

For sunny side up — leave the eggs to fry on one side and cover the pan with a lid to make sure they get cooked on top. Cook, stirring and adding more cooking water as needed. The bake time is a little long and I would suggest adding salt and pepper to the egg mixture. I use center cut bacon and instead of microwaving it I partially cooked it in a skillet, crisping up just one side.

Instructions to make 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!

The bacon was still flexible and just the right length to circle the muffin tins. I put just a little of the filling into each cup and. To make the filling, heat the oil in a large non-stick frying pan. Remove with a slotted spoon; drain on paper towels. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.

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