BACON, EGG & POTATO LETTUCE CUPS

I occasionally find myself intensely craving a BLT club sandwich. I cannot for the life of me tell you where this desire comes from. This craving can never be completely and wholly satisfied, as I cannot eat the gluten-packed mayonnaise or thick white bread due to allergies and the fact that when served at restaurants this whopper of a sandwich can be very fattening. So when one cannot do, they create! Consequently this gluten & dairy-free spin on a BLT was made. Cherry tomatoes can be added to make it a more traditional BLT, however they would have to be oven-baked or pan-fried and on this particular day I wasn’t yearning for their acidity. Quite a light meal, protein-packed with eggs, low-fat bacon and ham, this little baby of mine will now serve all of my BLT future hankerings.

INGREDIENTS

Bacon, Egg & Lettuce cups 

• 75g weight watchers or low-fat bacon, fat removed, cut into small pieces
• 50g gluten-free ham, cut into small pieces
• 2 eggs (preferably free-range), hard boiled and roughly chopped 
• scant handful of fresh chives, finely chopped
• 500g potatoes, peeled and quartered
• 1/4 iceberg lettuce

Aioli

• 1/2 garlic bulb
• 1/2 teaspoon olive oil
• 1/2 cup 99% fat-free & gluten-free mayonnaise 

COOKING 

1. Preheat a fan-force oven to 180 degrees celsius (200 non fan-forced). Bring a large saucepan of water to the boil. Add potatoes and cook for 15-20 minutes or until tender. Drain well in a colander with cold water. When cool, cut into small pieces. 

2. Meanwhile, make aioli by drizzling olive oil over garlic and wrapping completely with al foil. Place in the preheated oven and bake for 20 minutes or until garlic is roasted and tender. Remove from oven, leave to cool for 5 minutes, then remove garlic from skins by squeezing gently. Place in a small bowl with mayonnaise and whisk well to combine. (Note - you will only need to use 1/2 of the aioli for this recipe - save the rest to use as a dipping sauce for another dish). 

3.  Combine 1/2 of the aioli, potato, ham, bacon and chives in a large bowl. Stir well to mix. Serve on top of lettuce whole leaves with sea salt scattered on top and/or parmesan cheese shavings if not dairy-free. 

Serves / 4 
Total Preparation time /  10 minutes (not including boiling the eggs)
Total Cooking time / 30 minutes

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