Egg & Bacon Brunch Salad

The inspiration for this recipe came from one on Tesco Real Food. However this called for poached egg instead of boiled. As I explain in Poaching an Egg, it’s not a skill I’m good at so I thought a soft boiled egg would also work well. Unfortunately I seemed to struggle with peeling my egg this time, so the presentation is not quite how I imagined, but it did taste good still, which is the important thing. If anyone has any tips on how to peel a soft boiled egg then please share. This is a high protein low carb meal that is great for when you fancy something a little bit different for lunch or brunch. If you need to bulk it out you could always serve it with some toast or a bagel. If you want it to be extra indulgent then mix through some goats cheese before you serve. Want to add extra vegetables? Then mushrooms or tomatoes would make a tasty addition. I hope you enjoy it.

Print Recipe

Egg & Bacon Brunch Salad

Keyword

Bacon, Egg, Kale, Lentils

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 1 onion
• 1 clove garlic
• 4 rashers lean back bacon
• 100 g kale
• 1 tin green lentils
• 2 eggs

Keyword Bacon, Egg, Kale, Lentils Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients 1 tsp olive oil 1 onion 1 clove garlic 4 rashers lean back bacon 100 g kale 1 tin green lentils 2 eggs

Instructions

To prepare:

1. Peel and slice the onion in to thin wedges.
2. Peel and crush the garlic.
3. Slice the bacon in to thin strips.

To cook:

1. Add the olive oil and sliced onion to a frying pan and heat over a medium heat. Fry for 5 minutes, stirring regularly.
2. Add in the garlic and bacon and continue to fry for another 5 minutes.
3. Meanwhile boil a kettle of water and then transfer it to a large saucepan. Heat the saucepan over a high heat and keep the water bubbling vigorously.
4. Using a slotted spoon carefully transfer the eggs in to the pan of boiling water and leave for 6 minutes.
5. Add the kale and lentils to the frying pan and stir well. Keep on frying for 3-5 minutes until the lentils are hot and the kale has softened.
6. Remove from the heat and divide between 2 bowls.
7. Once the time is up on the eggs, carefully scoop them out of the pan using a slotted spoon and run them under cold water.
8. Once cool enough to touch, peel off the shell, place on top of the bacon lentil mix and break in half so that the soft yolk runs out over the lentils. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.