Egg Salad with Garlic Bread




Servings 5
Course Main, Salad
Cuisine Salad
Diet/Texture Contains Eggs, Cut up, High energy, High Protein
Nutrition %Sugar <30, Calcium <100mg, Energy <1400kJ (334cal), Fibre 2g, Iron <3mg, Potassium >500mg, Protein >20g, Sat Fat <6g, Sodium >500mg
Menu Boiled, Cold food preparation
This Recipe Easy five step method, Quick 30 minutes


  • 200 g French Bread Sliced thinly
  • 10 g garlic Crushed (3 tsp)
  • 60 ml olive oil
  • 420 g Bacon Sliced thinly
  • 300 g Mixed lettuce Mixed lettuce
  • 10 Eggs Hard boil
  • 50 g Sundried tomatoes Sliced
  • 200 g Cucumber Sliced


  • 60 ml red wine vinegar
  • 10 g Dijon mustard
  • 80 ml olive oil


  • Preheat grill
  • Cut bread into 1cm slices. Brush both sides with combined garlic and oil and toast under th grill
  • Cook bacon in a large frying pan until crisp and drain on absorbent paper
  • Meanwhile, place ingredients for dressing in a screw-top jar and shake
  • Arrange lettuce, cucumber, sundried tomatoes onto a plate, add sliced eggs and bacon. Slip bread in between salad and serve with dressing


Nutrition Information Serve Size - 160g 
Energy 1348kJ (322cal) Protein 22g Fat 19g Sat Fat 5g CHO 14g Sugars 3g Fibre 2g Na 1015mg K 524mg Ca 57mg Fe 2mg Zn 2.7mg (CHO Exchange <1 %Sugar 23)
Nutrition Information Serve Size 190g (with dressing 30g)
Energy 1879 kJ (449cal) Protein 22g Fat 33g Sat Fat 8g Poly 10g Mono 15g CHO 13g Sugar 3g Fibre 2g Na 1028mg K 526mg Ca 57mg Fe 2mg Zn 2.8mg (CHO Exchange <1 %Sugar 23)
Food Safety - Store eggs in the refrigerator, store eggs & bacon below 5°C (41°F)
Texture Suitability - Normal, cut up, finger foods
Diet Suitability - General menu, High Energy, High Protein, Nut Free, Dairy Free
Allergen/Intolerance Conversions - Gluten-Free - Gluten-Free Bread
Variations - Add in different meats, take out the bacon and the meal become Lacto-ovo-vegetarian, use different salad vegetables
Health Tips - Use lean bacon
Notes - This recipe, nutritional analysis and serving size is a guide only and may vary due to ingredients and equipment available. Scale and adjust ingredients to the nearest whole number. Check food labels for allergen/intolerance ingredients.
Store - serve on the day made or below 5°C (41°F)
Recipe 207

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