Warm lentil, bacon and kale salad with poached egg
Warm lentil, bacon and kale salad with poached egg

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, warm lentil, bacon and kale salad with poached egg. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Warm lentil, bacon and kale salad with poached egg is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Warm lentil, bacon and kale salad with poached egg is something which I’ve loved my entire life. They are nice and they look fantastic.

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.

To get started with this recipe, we have to prepare a few components. You can have warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
  1. Make ready 4 tbsp dried green lentils
  2. Get 1/2 onion, chopped
  3. Make ready 2 Bacon rashers, chopped
  4. Make ready 2 large handfuls of kale
  5. Prepare 2 cloves garlic, finely chopped
  6. Get 1 large egg

Whisk vinegar, oil, and mustard to blend (do not emulsify). Add dressing and chopped onions to the lentil mixture. To serve: Place a portion of lentil salad on a plate, top with spinach, eggs, and remaining bacon. Heat oil in a large pan.

Instructions to make Warm lentil, bacon and kale salad with poached egg:
  1. Wash and rinse lentils in cold water.
  2. Boil lentils vigorously in fresh water for 10 minutes. Then simmer in a covered pan for 20-30 minutes, making sure they don't run dry.
  3. Meanwhile, gently fry the onions, garlic, and bacon together in a pan until soft.
  4. Next add the kale and cooked lentils and cook for a further 5 minutes until the kale is tender and reduced down.
  5. Meanwhile, poach an egg in a pan of boiling water.
  6. Assemble with the egg on top of the lentil mixture, and enjoy as a warm salad.

French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs. Meanwhile, place the lardons in a frying pan with ½ tbsp of olive oil and place over a medium heat. Fry until crisp and golden, then scoop out and place on kitchen towel to drain. Delia's Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing recipe.

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