Bacon, egg and asparagus salad
A quick and tasty low fat lunch!
Serves 2
Ingredients
150g broad beans200g watercress3 tbsp low fat shop bought french dressing2 eggs250g asparagus2 rashers of lean bacon
Method
Start by cutting all visible fat off the bacon and putting under a medium grill until nice a crispy. Remove and set aside
Now, cook the asparagus in a large pan of boiling water for 2 minutes. Add the broad beans and simmer for a further 3 minutes until both beans and asparagus are tender. Drain, and set to one side.
To poach the eggs, bring a large pan of boiling water to the boil. Crack the first egg into a teacup then gently slip the egg into the water. Do the same with the remaining egg then simmer very gently for 1 minute. Turn off the heat, cover and leave to sit for 5 minutes until the eggs are just set.
While the eggs are cooking, toss the watercress and cooled beans and asparagus lightly in 2 tablespoons of the salad dressing and divide between 2 bowls
Lift the eggs from the water using a slotted spoon, drain well, then place one on top of each salad
Break the bacon into pieces and scatter over the top. Drizzle the remaining tablespoon of dressing over and serve straight away
Remember ~ just have 1 portion. Your portion size is the size of your hand with fingers together. Anything outside this size needs to be salad, vegetables or fruit only.