bacon and egg salad

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)


Chive mayonnaise

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.