• 4servings
  • 651calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsFluorine, Chromium, Cobalt

Ingredients Jump to Instructions ↓

  1. 200g (7oz) kale

  2. 300g (11oz) waxy potatoes, peeled

  3. 3tbsp olive oil for frying

  4. 200g (7oz) chopped lean British bacon

  5. 4 medium eggs

  6. 3tbsp extra virgin olive oil

  7. tbsp balsamic vinegar

  8. 1tbsp grain mustard

  9. tbsp runny honey

Instructions Jump to Ingredients ↑

  1. Put the kale into a large saucepan and cover with water. Bring to the boil, add salt and cook for 5 mins. At the same time, cook the potatoes in another pan of simmering water until just tender.

  2. Drain both the kale and the potatoes. When the potatoes are cool enough to handle cut them into slices about 5mm (¼ in) thick.

  3. Make the dressing by simply whisking everything together. Set aside until you need it. Heat 3tbsp of the oil in a frying pan. Put the sliced potatoes and the bacon in the frying pan and cook on all sides - the bacon and the potatoes should both be golden.

  4. Season lightly and carefully toss the kale with the potatoes and bacon to heat through. Add most of the vinaigrette to the potato, kale and bacon mix and toss.

  5. Just before serving, poach the eggs then divide the warm salad between four plates, top each one with a poached egg and drizzle the rest of the dressing over the eggs. Serve immediately.


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