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.
