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Photo of Kale, pancetta and poached eggs by WW

Kale, pancetta and poached eggs

Total Time
30 min
15 min
15 min
A delicious and healthy twist on classic bacon and eggs. This warm salad couldn’t be simpler.



160 g, (Buy 8x20g slices) fat trimmed


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


4 medium


  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.


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).