Working as an account manager for large corporate and government clients at a telco in Brisbane Australia, my favourite escape/lunch jaunt was to a bar and restaurant five minutes walk away. The name I now forget. It had something to do with a Goose, I think. Crazy Goose?

The Crazy Goose introduced me to real Caesar Salads. Complete with anchovies and a runny egg as the crown on a head of lettuce. Despite being completely un-fond of runny eggs, I adored it.

Over a decade later, suddenly, out of the ether, sprung the idea to create a salad that I feel was a tribute to those wonderful lunches from my youth.

Scott’s Bacon and Egg Salad Recipe
Serves: 1, Preparation Time: 10 miutes

Ingredients

• Dash of Extra Virgin Olive Oil
• Couple of handfuls of your favourite salad greens (I recommend Fresh Express Field Greens)
• 2-3 slices of bacon
• Drizzle of light salad dressing (I recommend Garlic Extra Virgin Olive Oil from The Stinking Rose - thanks to Crickie for turning me onto this)
• Handful of sunflower seeds
• 1 Egg
• Shredded or grated cheese

Preparation

• Place salad greens in a serving bowl and sprinkle half of the sunflower seeds over it.
• Heat a non-stick skillet on medium high and add a dash of extra virgin olive oil (to get the bacon started)
• Cut bacon into 1/2 inch strips and add to skillet. Fry bacon until you are happy with it. Sprinkle bacon over salad. Add your light salad dressing and toss.
• Crack egg and add to skillet (don’t drain the bacon grease first). Immediately sprinkle remainder sunflower seeds on top of egg. Fry egg briefly until just firm on bottom. Flip egg and fry for just a few seconds then turn back over.
• Immediately place fried egg on top of salad and add shredded or grated cheese on top of egg. Top with pepper to taste. Serve immediately.

While this is certainly no classic or traditional caesar salad, but it is my tip of the hat to the wonderful goosey salads that I once enjoyed. I hope that you enjoy it too.

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