Julie Le Clerc: Bacon and egg salad

Bacon and egg salad. Picture / Carolyn Robertson

Serves 4

12 quail eggs (or 4 hen's eggs)
150g washed baby spinach leaves (or rocket leaves)
1 punnet cherry tomatoes
300g (6 slices) rindless bacon, chopped
2-3 Tbs balsamic vinegar
1/4 cup extra virgin olive oil
sea salt and freshly ground black pepper
3 Tbs torn fresh basil leaves

1. Hard-boil quail eggs for 3 minutes, or hen's eggs for 6 minutes, then plunge into cold water. Once cold, peel and halve quail eggs or quarter hen's eggs.

2. Put spinach and cherry tomatoes in a serving bowl. Scatter with eggs and season with salt and pepper.

3. Heat a pan with a little oil, add bacon and cook until crisp and brown. Remove from heat. Add balsamic vinegar to the pan, then oil and stir to form a warm dressing. Pour over salad and serve scattered with basil.