• 100 g smoked bacon lardons
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil
  • 4 medium free-range eggs
  • 100 g bag watercress spinach and rocket salad, or any other salad leaves
  • 2 tsp washed and finely snipped fresh chives


  1. 1

    Dry fry the bacon lardons in a frying pan over a medium heat until crisp - this will take about 10 minutes. Drain on kitchen paper and keep warm.

  2. 2

    Meanwhile, in a small bowl, whisk together the vinegar and mustard. Slowly add the oil, continuing to whisk until the mixture thickens. Set aside.

  3. 3

    Half-fill a large pan with water and bring to a gentle simmer. Break each egg into a ramekin, keeping the yolks intact. One at a time, pour the eggs into the simmering water and gently spin the water around each egg with a slotted spoon to allow the white to fold over itself. Cook until the whites are just firm – about 4-6 minutes for a runny yolk; longer if you prefer them harder. Remove with a slotted spoon and drain on kitchen paper; season with freshly ground black pepper.

  4. 4

    Toss the salad in a bowl with the vinaigrette and bacon. Divide between 4 plates, top each with a poached egg and sprinkle with the chives to serve.

Nutritional Details

Each serving provides
  • Energy 883kj 211kcal 11%
  • Fat 16.3g 23%
  • Saturates 3.8g 19%
  • Sugars 0.4g <1%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 737kj/176kcal

Each serving provides

0.9g carbohydrate 0.4g fibre 15.1g protein

Also in these Scrapbooks

Back to top