Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, egg, bacon & crispy potato salad with home made mayo. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Egg, Bacon & Crispy Potato Salad with Home Made Mayo is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Egg, Bacon & Crispy Potato Salad with Home Made Mayo is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook egg, bacon & crispy potato salad with home made mayo using 20 ingredients and 9 steps. Here is how you can achieve it.

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

1. Get Baby cos lettuce
2. Make ready Cherry tomato
3. Take Bacon, trimmed and sliced
4. Take Fresh green beans, trimmed
5. Take washed potatoes
6. Make ready Plain flour
7. Take Smoked paprika
8. Prepare Dried thyme
9. Get Eggs
10. Make ready Fresh parsley to garnish
11. Prepare (Parmesan Croutons)
12. Make ready Sour dough bread
13. Make ready Drizzle olive oil
14. Get Grated Parmesan
15. Make ready (Dressing)
16. Take Egg
17. Take Vegetable oil
18. Make ready Red wine vinegar
19. Take Lemon juice
20. Prepare 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.

So that’s going to wrap this up for this exceptional food egg, bacon & crispy potato salad with home made mayo recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!