Photo of Kale, pancetta and poached eggs by WW

Kale, pancetta and poached eggs

8
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A delicious and healthy twist on classic bacon and eggs. This warm salad couldn’t be simpler.

Ingredients

pancetta

160 g, (Buy 8x20g slices) fat trimmed

kale

125 g, leaves, chopped (see tip)

red onion

½ medium, finely chopped

lebanese cucumber

½ medium, chopped

mustard powder

½ tsp

olive oil

3 tsp

apple cider vinegar

1½ tbs

mustard seeds

1½ tsp, yellow variety

white wine vinegar

1 tsp

egg(s)

4 medium

Instructions

  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place pancetta on prepared tray and bake for 8-12 minutes or until golden.Transfer to a plate. Set aside until cool and crisp.Break into pieces.
  2. Cook kale in a large saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh under cold water. Drain. Combine kale, onion and cucumber in a large bowl and set aside.
  3. Place mustard powder in a small bowl and stir in oil to make a smooth paste. Whisk in cider vinegar and 3 teaspoons water.Stir in mustard seeds until dressing is combined
  4. Bring a large saucepan of water to a gentle simmer and add vinegar. Carefully break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Remove from water with a slotted spoon and drain on paper towel.
  5. Drizzle kale salad with dressing. Top with poached eggs and sprinkle with pancetta to serve.

Notes

TIP: Chopped kale is available in packets in the fresh produce section of most supermarkets. VARIATIONS: Add 200g cherry tomatoes (quartered) with onion in Step 2. Swap pancetta for 8 (240g) rashers short-cut bacon (fat trimmed).

Start eating better than ever!