Crisp bacon and poached egg salad with warm orange dressing

4 servings Prep: 10 mins, Cooking: 10 mins
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This salad can be served as a light dinner, simple lunch or an indulgent breakfast.

By Food24 November 03 2009
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Ingredients (11)

200.00 g bacon — cubed
1000.00 ml water
1.00 Tbs vinegar
4.00 eggs
1000.00 ml rocket — or baby gem lettuce
100.00 g parmesan cheese — shavings
4.00 ml salt and freshly ground black pepper — to taste
Dressing: extra virgin olive oil
125.00 ml orange juice
2.00 garlic — cloves, crushed
1.00 red chilli — chopped
2.00 tsp wholegrain mustard
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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.

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

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