Poached egg and bacon salad Recipe

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serves:

2

Skill:

medium

Total Time:

00:20

Prep:

00:10

Cooking:

00:10

Nutrition per portion

RDA
Calories 290 kCal 15%
Fat 19g 27%
  -  Saturates 6g 30%

A filling breakfast or brunch idea with eggs and bacon served on rocket salad. Plus, a how-to video from the goodtoknow recipes team for perfect poached eggs.

Ingredients

  • 100g (3½oz) unsmoked bacon lardons
  • 1 slice bread, cut into small cubes
  • 2 medium or large eggs
  • 2 good handfuls of mixed salad leaves (we used rocket and chard)
  • 10 baby plum tomatoes, halved
  • 1 stick celery, chopped
  • For the dressing:
  • 1tbsp olive oil
  • 1tsp white wine vinegar
  • ½tsp Dijon mustard
  • Salt and ground black pepper

Method

  •          Heat a frying pan, add the bacon and fry until golden and crispy. Take out of the pan with a draining spoon and set aside. Add the bread cubes to the pan, and fry in the bacon fat until browned and crispy.

  • Meanwhile poach the eggs, pour boiling water, 10cm (4in) in depth, into a small pan, over a high heat. Add a dash of white wine vinegar. When water boils again, break egg into pan.

  • As water comes back to the boil, gather egg white round yolk, using a draining spoon. Turn down heat. Simmer for a minute for a soft egg, longer for a firmer one.

  • Lift the egg out of the pan with the draining spoon and put into a bowl of warm water if cooking more than one or two eggs. Add another egg to the pan.How to poach an egg video 

  • Mix together the dressing ingredients. Put a good handful of salad leaves on to 2 plates. Divide the bacon, croutons, tomatoes and celery between them. Spoon drained eggs on top, drizzle the salad with dressing and sprinkle with salt and pepper.

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Top Tip

If you haven't got bacon lardons, use 2 or 3 rashers of chopped streaky bacon.