Crispy bacon and egg wedge salad recipe
 A crunchy wedge salad makes a cheap and easy starter that won't spoil your appetite for the main course. We've taken a tip from restaurants where it is often served as a side and topped ours with crispy bacon and croûtons for extra crunch, then drizzled generously with a luscious but very easy homemade dressing. This recipe is part of the Budget Christmas Dinner Menu and the Budget vegetarian Christmas dinner menu, both serve four people three courses for under £17 (originally under £15. Recosted December 2023). 4 medium eggs1 tbsp vegetable oil4 rashers bacon, ideally smoked, thinly sliced 1 medium slice bread, cut into small cubes1 iceberg lettuce12 cherry tomatoes, quarteredground black pepper 4 medium eggs 1 tbsp vegetable oil 4 rashers bacon, ideally smoked, thinly sliced 1 medium slice bread, cut into small cubes 1 iceberg lettuce 12 cherry tomatoes, quartered ground black pepper 7 tbsp (around 85g/3oz) mayonnaise1 tbsp tomato ketchup 7 tbsp (around 85g/3oz) mayonnaise 1 tbsp tomato ketchup Method To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool.Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides.Peel the eggs, then place on a board and roughly chop. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates.Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce.Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool. Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides. Peel the eggs, then place on a board and roughly chop. Peel the eggs, then place on a board and roughly chop. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. Recipe tips The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. You can prepare this salad ahead by cooking and chopping the eggs and tomatoes and making the dressing. Fry the bacon and croûtons then allow to cool and reheat in the microwave, or back into the pan, for a few seconds just before serving, if you like, too. It’s best not to cut the lettuce more than a few hours ahead as the edges may go brown. If you have a particularly large lettuce, you may wish to divide into six instead and keep a third for another meal.