BLT Salad with Poached Eggs

plate of BLT salad

TOTAL TIME – 30 minutes


  • 2 tablespoons olive oil
  • 4 middle bacon rashers, rind removed, chopped
  • 1/2 x 300g loaf ciabatta bread, cut into 2cm pieces
  • 120g salad leaves
  • 3 medium tomatoes, cut into wedges
  • 1/3 cup Praise caesar dressing
  • 4 poached eggs (see note)


  1. Heat 2 teaspoons oil in a large frying pan over medium heat. Cook bacon, stirring, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with a paper towel to drain. Cover to keep warm.
  2. Heat remaining oil in pan. Cook bread, stirring, for 3 to 4 minutes or until golden. Transfer to a plate lined with a paper towel to drain.
  3. Place salad leaves, tomato, bacon, and bread in a large bowl. Toss to combine. Divide between bowls. Drizzle with dressing. Top with poached eggs. Season with pepper. Serve.

Courtesy of Taste – BLT Salad with Poached Eggs

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