BACON AND EGG SALAD WITH PESTO AND GREEN BEANS

Serves 4 Ready in 35 minutes

Ingredients

Potato salad

■ 800g baby potatoes, cut into halves or quarters until the same size

■ 200g green beans, ends trimmed

■ 50g basil pesto

■ 2 Tbsp mayonnaise

■ 100g baby spinach

Bacon and eggs

■ 250g bacon, sliced 2cm

■ 1 drizzle of oil

■ 4 eggs

■ 1 pinch of chilli flakes

To serve

■ 2 tomato, diced ■ 50g basil pesto

Method

Prep and cook potato salad: Cut potatoes into halves or quarters and add to a pot. Cover with hot tap water. Cook on high heat for about 20 minutes with the lid on, until tender and cooked through. Trim beans. Add beans to pot with potatoes for last 2 minutes of cook time. Drain well, return to pot and season with salt and pepper.

Prep and cook bacon: Slice bacon 2cm. Heat a dry frypan on high heat. Cook bacon for 7-8 minutes, turning regularly until golden brown and crispy. Set aside on paper towel and reserve frypan.

Cook eggs: Heat oil in reserved frypan on medium-high heat. Crack eggs into pan and cook for about 2 minutes, until golden underneath. Cover pan with a lid and cook for a further 1-2 minutes, or until eggs are cooked to your liking. Sprinkle with chilli flakes and season with salt.

To finish: Add first measure of basil pesto, mayonnaise and spinach to pot with cooked potatoes and beans. Toss to combine and season to taste with salt and pepper. Dice tomato.

Serve: Potato salad topped with tomato, bacon, egg and a drizzle of remaining basil pesto.

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Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz