Crisp bacon and poached egg salad with warm orange dressing

Recipe from: 8/16/2005 12:00:00 AM
Crisp bacon and poached egg salad with warm orange

Ingredients 12
Servings 4
Time 10 mins

Ingredients

  • 200
    g
    slab of bacon, cubed
  • 1000
    ml
    water
  • 1
    Tbs
    vinegar
  • 4
    free-range eggs
  • 1000
    ml
    rocket or baby gem lettuce
  • 100
    g
    Parmesan, thickly shaved
  • 4
    ml
    salt and freshly ground black pepper, to taste
  • 125
    ml
    Dressing: extra virgin olive oil
  • 125
    ml
    orange juice
  • 2
    garlic cloves, crushed
  • 1
    red chilli, chopped
  • 2
    tsp
    wholegrain mustard
 

Method

10 mins
 
Fry bacon in a hot non-stick pan until crisp. Keep warm. Put water in a saucepan, heat until boiling, and add vinegar. Carefully break the eggs into the water and cook for 2 minutes, spooning the boiling water over the eggs. Remove from the pan with a slotted spoon. Arrange rocket, bacon, poached eggs and Parmesan on 4 plates. Drizzle with warm dressing and season.

Dressing:
Put all the ingredients in a saucepan and heat just before serving.

 

Read more on: pork  |  shallow-fry
 

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