This is a classic combination and with fresh eggs and Kiwi bacon you can serve this up with crusty bread with full confidence friends and family will be delighted – we used Kiwi streaky bacon for this salad.
8 slices Kiwi streaky bacon
4 hard boiled eggs (cut into halves)
3 tomatoes sliced
1 avocado sliced
1 cup croutons
Salad leaves (washed and spun dry)
125 ml (1/2 cup) mayonnaise
2 Tbsp freshly chopped chives
Salt and pepper to season
A splash of hot sauce if you like a little heat
Heat oven to 200degC place bacon in a roasting tray and cook for 10 minutes or until crispy.
Assemble salad on four plates and serve with chive mayonnaise.
To make croutons: dice up bread and cook in a fry pan with a little hot canola oil until lightly coloured. This will only take a few minutes, do not walk away and drain on a paper towel.