Southeast Asian BLT Breakfast Salad Recipe with Jammy Soft Boiled Eggs

5 from 1 vote

Southeast Asian BLT Breakfast Salad Recipe with Jammy Soft Boiled Eggs

My Southeast Asian breakfast salad recipe with jammy soft boiled eggs makes a bacon, lettuce and tomato breakfast salad tossed in the quintessential Southeast Asian dressing of fish sauce, lime juice, sugar, and chilli (optional), topped with soft boiled eggs, and sprinkled with fresh fragrant coriander and crispy fried shallots. It makes a fantastic shared breakfast, brunch or lunch that’s perfect for sultry summer mornings.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Salad

Cuisine: Australian, Southeast Asian

Servings:

Calories: 217kcal

Author: Lara Dunston

Equipment

Ingredients

3 tbsp fish sauce
3 tbsp juice of fresh lime
1½ tsp white sugar
1 long red chilli finely sliced (optional)
4 eggs soft-boiled for 5 mins – see our guide to perfectly boiled eggs
4 bacon rashers sliced into strips and crispy-fried
12 lettuce leaves washed and pat-dried
4 small tomatoes washed and chopped into pieces same size as the cucumber
2 small cucumbers washed, sliced into rounds, then quartered
1 small purple shallot finely sliced
1 tbsp coriander fresh, leaves only
1 tbsp crispy fried shallots
Sea salt optional – fish sauce should provide enough salt

Metric - US Customary

Instructions

Put the eggs on to boil for 5 minutes for jammy soft-boiled eggs, using our method in our guide to perfectly boiled eggs.
While the eggs are cooling down in a bowl of cold water, you can do the bacon: in a small fry-pan, slice the bacon rashers into strips and fry until crisp or to your liking, then set aside.
Make the salad dressing: transfer the fish sauce, lime juice, sugar, and optional finely sliced red chilli to a lidded glass jar, screw the lid on, vigorously shake, then set aside so the flavours meld until you’re ready to dress your salad.
In a mixing bowl, toss the chopped tomatoes, chopped cucumbers, sliced purple shallot, half the coriander leaves, and half the bacon, with the dressing.
Assemble the salad: on a large serving plate or salad bowl, arrange the lettuce leaves so they cover the bottom of the dish, pile the salad on top, and sprinkle on the remaining bacon.
Slice the eggs in half one at a time over the bowl (in case the yolks spill) and position them, sprinkle the rest of the coriander leaves on top, along with the crispy fried shallots, and sprinkle a little sea salt on the eggs, and serve immediately.

Nutrition