Cambridge Brunch Salad

Serve immediately garnished with the egg

Cambridge Brunch SaladPrep Time: 15 mins
Cook Time:
20 mins


450g (1 1b ) British new potatoes, scrubbed and quartered
8 Rashers British bacon, cut into strips
8 Button mushrooms (small), sliced
2 Medium eggs
1 Pkt lamb’s lettuce


1 x 15 ml spn (4 tblspn) Sunflower oil
1 x 15 ml spn (1 tblspn) Red wine vinegar
1 x 5 ml spn (1 tspn) English honey
inch English mustard
Salt and freshly ground black pepper


  1. Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
  2. Meanwhile place the eggs onto boil for 6-7 minutes and dry fry the bacon in a non-stick pan. Use a slotted spoon to place on kitchen paper to drain.
  3. 3: In the same pan (with a little oil if necessary) very gently fry the mushrooms until just softened.
  4. Carefully peel the eggs and cut into quarters.
  5. Place all the dressing ingredients into a screw top jar, shake well and combine with the potatoes, mushrooms and bacon and pile onto the Lamb’s lettuce.
  6. Serve immediately garnished with the egg.

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