Classic vinaigrette with bacon and quails eggs

Combine store cupboard staples with fresh quails eggs and sald leaves for a gloriously simple starter
By Janet Brinkworth
Classic vinaigrette with bacon and quails eggs
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp caster sugar
  • 2 tbsp wholegrain mustard
  • 80 ml white wine vinegar
  • 250 ml extra virgin olive oil
  • 1 pinches freshly ground salt and black pepper
  • 5 rashers of streaky bacon, cut into lardons
  • 8 quail's eggs
  • 100 g salad leaves


1. Place the sugar and mustard in a bowl and whisk together. Add the vinegar, whisking again. 2. Continuing to whisk, pour in the olive oil until all the oil is incorporated. Season with salt and freshly ground pepper. 3. Heat a frying pan until hot, then add the bacon and fry for 2 minutes until golden and crisp. 4. Meanwhile, bring a pan of water to the boil, then add the quails eggs. Boil for 1 and a half minutes, then drain and refresh in cold water. Peel and cut the eggs in half. 5. Toss the salad leaves with a little of the dressing. Layer the salad leaves in a serving dish, then bacon, then eggs, then repeat once more. Finish with a drizzle of dressing and serve immediately.

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