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Kale, pancetta and poached eggs

Total Time
0:35
Prep
0:15
Cook
0:20
Serves
4
Difficulty
Easy
A delicious twist on bacon and eggs! This warm salad couldn’t be simpler.
Ingredients
  • Pancetta
    8 slice(s)
  • Kale, raw
    125 g, shredded
  • Shallots
    3 medium, finely diced
  • Cucumber
    ½ individual, cut into small chunks
  • Mustard Powder
    ½ teaspoons, level
  • Olive Oil
    1 tablespoons
  • Vinegar, All Types
    2 tablespoons
  • Mustard Seeds
    1 ½ teaspoons, level
  • Egg, whole, raw
    4 medium, raw
Instructions
  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a baking sheet with baking paper. Put the pancetta on the prepared baking sheet, then cook for 8-12 minutes until golden. Transfer to a plate to cool and crisp up, then break it into pieces.
  2. Blanch the kale in boiling water for 1 minute, then drain and refresh under cold water. Combine the kale, shallots and cucumber in a large bowl and set aside. Put the mustard powder in a small bowl and stir in the oil to make a smooth paste. Whisk in the cider vinegar and 1 tablespoon water, then stir in the mustard seeds and set aside.
  3. Bring a large pan of water to a gentle simmer and add the white wine vinegar. Poach the eggs, one at a time, in the simmering water for 3 minutes until set, then remove from the water with a slotted spoon and drain on kitchen paper. When all the eggs are cooked, remove the pan from the heat and return all 4 eggs to the water for 15 seconds to warm through.
  4. Dress the kale salad with the mustard dressing, then divide it between 4 plates. Top with a poached egg and serve topped with the pancetta pieces.

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