For lunch we had a bacon and brie salad. I was late, so didn't have time to cook the potatoes we needed for the planned tuna and egg salad (which we'll have tomorrow). It's good to have a few other ingredients in the fridge, so we can make last minute changes and I opted for the brie because we also had a few slices of bacon. Instead of potatoes we had a couple of slices of delicious, fresh rye bread. This was so quick and easy to assemble. TIP: For the bacon - we snipped off the rind/fat. The fat was then cooked in the frying pan for about 5 minutes, this left the frying pan coated with the tasty bacon fat, in which we fried the bacon. Drain the bacon and put on top of the dressed salad leaves, and finally add the brie slices.
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REMEMBER: We all have a calorie allowance - (see our page on calories) and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!
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