Egg and Bacon Salad

Okay, we all know eggs and bacon were meant to be together.

A match made in heaven by the food gods. We pair bacon with lettuce and tomatoes and call it a BLT. Eggs and bacon and toast = breakfast. We make bacon omelets. Cobb salads. But this my friends, this...is something I never thought possible. Egg and bacon salad. So simple. So genius. And top it with some honey chicken tenders (from the giant Tyson bag) and you've got yourself a meal.

One day, a very good friend told me to make this salad when I blasted on my Facebook page that I couldn't figure out what to eat for lunch. I had eggs, bacon, and lettuce in the house and she posted this video on my page. My starvation had already gotten the best of me so I had already made some sort of crappy sandwich and didn't make it that day. When I finally got around to making it (four days ago), I was blown away.

I posted this picture just for the bacon. Oh yes.

If you read the original recipe, you'll see that you can make your own dressing using the leftover bacon grease (!). I tried doing that the first time but didn't read the measurements correctly and poured a bit too much of the vinegar. So I tossed it with some honey mustard and olive oil and ohmygod it's perfecttttt!! So that's what I'd suggest doing. But I'm curious to try Nigella's way. Let me know if you do!

Source: adapted from Nigella Lawson
Servings: 2

2 eggs
1/2 bag of mixed greens (arugula, spinach, escarole)
1 teaspoon of olive oil
1/4 teaspoon garlic powder
1 teaspoon dijon mustard
4 slices bacon, cut into chunks
6 honey chicken tenders (I used Tyson)
2 tablespoons shredded cheddar cheese

Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes. Microwave/bake the chicken tenders.

Transfer the eggs to a bowl of cold water and let cool.

Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.

Heat the olive oil in a small frying pan over medium heat and sprinkle in the garlic powder. Fry the bacon until crisp, about 5 minutes or so. Transfer bacon with a slotted spatula to some paper towels to drain.

Add the bacon, cheddar cheese, and chicken tenders to the salad greens. Toss with the honey mustard and some olive oil. Quarter the eggs and add them to the salad once they're cool. Gently mix to combine, trying not to break up the eggs.

What do you like to add to salads?