Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, warm lentil, bacon and kale salad with poached egg. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
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 every day. It’s easy, it is fast, it tastes delicious. Warm lentil, bacon and kale salad with poached egg is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
- Take 4 tbsp dried green lentils
- Prepare 1/2 onion, chopped
- Prepare 2 Bacon rashers, chopped
- Take 2 large handfuls of kale
- Prepare 2 cloves garlic, finely chopped
- Make ready 1 large egg
THAT is a salad lyonnaise - a contrast of textures with the warm Easy Poached Eggs. Curried Egg Salad with Mango Chutney. This tasty salad makes a great veggie main course. We earn a commission for products purchased through some links in this article.
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.
Warm lentil and poached egg salad. A Salad of Bacon and Eggs. You'll never be satisfied with restaurant frisee again. 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.
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