Warm kale, bacon and lentil salad with poached egg recipe

11 ratings Rate
  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 300 calories / serving
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Simple to make and very good to eat, this easy to follow recipe really will make midweek family cooking a breeze.

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.

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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.

  • 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
  • Energy 1250kj 300kcal 15%
  • Fat 19g 28%
  • Saturates 6g 29%
  • Sugars 2g 2%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 9.9g Protein 22g Fibre 1.3g


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