Steph Houghton’s Soft Boiled Eggs with Spinach, Bacon and Walnut Salad

Steph Houghton’s Soft Boiled Eggs with Spinach, Bacon and Walnut Salad
  • Serves: 1
  • Prep: 5mins
  • Cook: 10mins


  • 2 large British Lion eggs
  • 3 rashers of lean streaky bacon
  • 25g walnut pieces
  • ½ avocado, peeled and diced
  • 75g spinach, watercress and rocket salad leaves
  • 2 tbsp olive oil
  • 1 tbsp white wine or cider vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • A pinch of salt and freshly ground black pepper


  1. Grill the bacon for about 5 minutes, turning until it is crisp and golden. Drain on kitchen paper then cut into bite sized pieces. 
  2. Toast the walnut pieces under the grill until pale golden.
  3. Place the eggs in a small pan, cover with 2.5cm of boiling water and place on a high heat. Gently stir the eggs and set the timer for 5 minutes (longer if you want firmer yolks)
  4. Meanwhile, arrange the salad leaves in a bowl, add the avocado, bacon and walnuts.
  5. Drain the eggs, and rinse in cold running water. When cool enough to handle, tap the shells all over and peel away. Cut in half and leave to cool slightly. 
  6. In a small bowl, whisk the oil, vinegar, mustard and honey together with seasoning. Pour over the salad and toss well until coated. 
  7. Top with the eggs and serve.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
876 3.5g 33.1g 80.9g 16.3g 2.9g

Click on the stars to rate this recipe:

4.7 / 5 rating (29 votes)

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