• 75g fresh kale, chopped
  • 1 tablespoon white wine or cider vinegar
  • 2 teaspoons light olive oil
  • 2 teaspoons runny honey
  • 2 teaspoons Dijon mustard
  • 4 rashers streaky smoked bacon, approximately 100g
  • 2 large free range eggs
  • 2 teaspoons freshly grated parmesan (optional)
  • Snipped fresh chives, to garnish
  • Salt, to season
  • Freshly ground black pepper, to season


  1. 1

    Shred the kale, discarding any thick stems. In a large bowl, whisk together the vinegar, olive oil, honey and mustard to a smooth dressing. Season with a little salt and pepper then add the kale. Use your clean hands to rub or massage the dressing into the kale – this not only tenderises the leaves but ensures they all get a delicious glossy coating.

  2. 2

    Grill the bacon until crispy.  Drain on kitchen paper. When cool enough to handle, break into pieces.

  3. 3

    Divide the kale between 2 shallow bowls, toss in the Parmesan cheese and scatter the bacon on top.

  4. 4

    Poach the eggs in gently bubbling water for 3-4 minutes or until lightly set. Drain thoroughly before topping onto the bacon. Garnish with snipped chives and a little more black pepper. Serve immediately.

  5. 5

    Cook's tip: The dressed salad keeps well and even improves in flavour overnight. Tightly cling film and refrigerate any left-overs to add to a stir-fry or pack into a pitta bread with ham and tomatoes for the lunch box.

  6. 6

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 1985kj 474kcal 24%
  • Fat 37.0g 53%
  • Saturates 11.0g 55%
  • Sugars 10.0g 11%
  • Salt 3.0g 50%

% of the Reference Intakes

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