Bacon and egg salad

Carolyn Robertson

Ingredients

150 g	Baby spinach, or use rocket leaves
12	Quail eggs, or 4 hen's eggs (Main)
1 punnet	Cherry tomatoes
3 Tbsp	Balsamic vinegar, to taste
300 g	Rindless bacon, chopped
¼ cup	Extra virgin olive oil
3 Tbsp	Fresh basil, torn

Directions

1. Hard-boil quail eggs for 3 minutes, or hen's eggs for 6 minutes, then plunge into cold water.
2. Once cold, peel and halve quail eggs or quarter hen's eggs.
3. Put spinach and cherry tomatoes in a serving bowl. Scatter with eggs and season with salt and pepper.
4. Heat a pan with a little oil, add bacon and cook until crisp and brown.
5. Remove from heat. Add balsamic vinegar to the pan, then oil and stir to form a warm dressing.
6. Pour over salad and serve scattered with basil.