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Warm salad of bacon, egg and kale

Warm salad of bacon, egg and kale

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This warm salad is great all year round.

Prep time: 5 mins
Cooking time: 15 mins
Serves: 4

Ingredients

Try adding rounds of black pudding for something more substantial, or chorizo for a Spanish flavour.

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200g (7oz) kale
300g (11oz) waxy potatoes, peeled
3tbsp olive oil for frying
200g (7oz) chopped lean British bacon
4 medium eggs

For the dressing

3tbsp extra virgin olive oil
½ tbsp balsamic vinegar
1tbsp grain mustard
½ tbsp runny honey

Method

Put the kale into a large saucepan and cover with water. Bring to the boil, add salt and cook for 5 mins. At the same time, cook the potatoes in another pan of simmering water until just tender.
Drain both the kale and the potatoes. When the potatoes are cool enough to handle cut them into slices about 5mm (¼ in) thick.
Make the dressing by simply whisking everything together. Set aside until you need it. Heat 3tbsp of the oil in a frying pan. Put the sliced potatoes and the bacon in the frying pan and cook on all sides - the bacon and the potatoes should both be golden.
Season lightly and carefully toss the kale with the potatoes and bacon to heat through. Add most of the vinaigrette to the potato, kale and bacon mix and toss.
Just before serving, poach the eggs then divide the warm salad between four plates, top each one with a poached egg and drizzle the rest of the dressing over the eggs. Serve immediately.

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Nutritional information per portion

Calories 651(kcal)
Fat 54.0g
Saturates 13.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.