Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, warm lentil, bacon and kale salad with poached egg. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Warm lentil, bacon and kale salad with poached egg is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Warm lentil, bacon and kale salad with poached egg is something which I’ve loved my entire life.
Fill a medium pan half full with water and bring to the boil. Crack an egg into a ramekin. Season with freshly ground black pepper.
To begin with this recipe, we have to first prepare a few components. You can have warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
- Make ready 4 tbsp dried green lentils
- Make ready 1/2 onion, chopped
- Get 2 Bacon rashers, chopped
- Make ready 2 large handfuls of kale
- Get 2 cloves garlic, finely chopped
- Prepare 1 large egg
We earn a commission for products purchased through some links in this article. Warm lentil and poached egg salad. A Salad of Bacon and Eggs. You'll never be satisfied with restaurant frisee again.
Steps to make Warm lentil, bacon and kale salad with poached egg:
- Wash and rinse lentils in cold water.
- Boil lentils vigorously in fresh water for 10 minutes. Then simmer in a covered pan for 20-30 minutes, making sure they don't run dry.
- Meanwhile, gently fry the onions, garlic, and bacon together in a pan until soft.
- Next add the kale and cooked lentils and cook for a further 5 minutes until the kale is tender and reduced down.
- Meanwhile, poach an egg in a pan of boiling water.
- Assemble with the egg on top of the lentil mixture, and enjoy as a warm salad.
One of the appealing dishes in Spungen's book is her take on that bistro salad. In her version, kale replaces the standard curly frisee lettuce—it's tossed with a mustardy dressing made with the bacon drippings. This simple Appalachian-style salad comes together quickly; the warm bacon and apple cider vinaigrette wilts the kale leaves. Transfer the kale to a serving platter, crumble the remaining bacon on top, arrange the hard-cooked eggs around the platter, top with the scallions, and serve. Heat oil in a large non-stick frying pan over medium heat.
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