Brunch Salad Bowls with Non-Alcoholic Mimosa

Serves 4
Prep time: 15 minutes
Cook time: 35 minutes 

Ingredients:

± 16 baby potatoes
8 rashers streaky bacon
4 large free-range eggs
200g baby lettuce leaves & herb mix
100g feta cheese, crumbled
2 medium avocados, sliced
Juice of ½ lemon 
1 tsp chilli flakes, to serve 
4 Tbsp red wine vinegar, to serve 
Sourdough toast, for serving 
Salt and pepper, to taste
Olive oil, for cooking 

Method:

Preheat oven to 200˚C.
Par-boil potatoes until almost tender. About 10 minutes.
Drain potatoes and slice in half. 
Place on a baking tray, cut side up and drizzle with olive oil. 
Season well with salt and pepper. 
Turn them all over, cut side down. 
At the same time, place bacon on a baking paper lined baking tray. 
Transfer the bacon and potatoes to the oven and bake for 15-20 minutes.
You want the bacon nice and crispy and the potatoes lightly golden and still fluffy. 
Drain bacon on some paper towel and allow to cool. 
Chop into chunky pieces. 
While the bacon and potatoes are cooking, bring a small pot of water to a simmer. 
Carefully add the eggs and boil for 6.5 minutes. 
Prepare a bowl of ice water just before the timer is up.
Remove eggs and place in the ice water. 
Allow to cool, then peel. 

To assemble the bowls:

Divide greens between four shallow bowls.
Slice avocado and drizzle with lemon juice.
Add the cooked potatoes, bacon, avocado and crumbled feta. 
Top each bowl with an egg, sliced in half.
Season well with salt and chilli flakes. 
Drizzle each bowl with a little red wine vinegar as you are about to serve.
Serve alongside a chilled glass of Robertson Non-Alcoholic Mimosa and enjoy!

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