Warm kale, bacon and lentil salad with poached egg recipe
Simple to make and very good to eat, this easy to follow recipe really will make midweek family cooking a breeze.
See method- Serves 4
- 10mins to prepare and 20mins to cook
- 300 calories / serving
Ingredients
- olive oil
- 1 red onion
- 2 garlic cloves
- 4 rashers unsmoked back bacon
- 1 x 206g (7oz) pack tenderleaf kale
- 1 x 390g (14oz) tin green lentils
- 4 medium free range eggs
- 1tbsp white white vinegar
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Shop ingredientsEach serving contains
- Energy
- 1250kJ 300.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 2.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 9.9gProtein 22.0gFibre 1.3g
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- Heat the oil in a large pan and sauté the onion for 5 minutes until soft. Add the garlic and bacon and cook for a further 5 minutes until crisp.
- Stir through the kale and lentils and cook for 4 minutes. Keep warm.
- Fill a medium pan half full with water and bring to the boil. Crack an egg into a ramekin. Add the vinegar to the water, reduce to a simmer and whisk the water to create a whirlpool. Quickly slip the egg into the whirlpool and simmer for 3 minutes. Repeat with the 3 remaining eggs.
- Spoon the salad onto 4 plates and top each with a poached egg. Season with freshly ground black pepper.
- See more Salad recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
