Total Time
15mins
Prep 5 mins
Cook 10 mins

From recipes+ looks delicious, they suggested butter lettuce leaves but I don't see why you could not use other lettuces if you so wished.

Ingredients Nutrition

Directions

  1. Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise.
  2. Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely.
  3. Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons.
  4. Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.
Most Helpful

5 5

What a great salad. I made a third of a batch using two eggs, 3 small bacon rashers, cherry tomatoes and a slice of stale sourdough bread that I toasted. Also added some sliced cucumber, a few kalamata olives and a bit of feta. Yummo! My only change would be to use dijon rather than grainy mustard. I prefer the tang, but this is great the way it is. Thanks so much for posting.