Poached Egg and Bacon Salad

Poached Egg and Bacon Salad

This recipe takes advantage of the peas and beans that slip through the cracks of the paleo diet. Green beans and sugar snap peas get under the radar thanks to their edible pods making up a large portion of them.

For the dressing:
4 oz butter
3 egg yolks
1-2 tbsp lemon juice
1 tbsp tarragon
2-3 tsp Dijon mustard
1-3 tbsp olive oil
7 oz green beans
4 oz arugula
7 oz sugar snap peas
8 slices bacon
1 tbsp olive oil
4 eggs

1. Melt the butter in a small pan. Blend the yolks, lemon juice, tarragon and mustard on high speed for 30 seconds, until it has lightened. Turn the speed down to low and slowly pour in the melted butter until it has thickened. Transfer the sauce to a bowl and taste for seasoning. Add salt, black pepper, lemon juice and mustard to add. Whisk in olive oil until it is the desired consistency.

2. Trim the ends off the beans then boil then for 5 minutes. Refresh them in a bowl of cold water. Drain them and mix with the rocket and peas.

3. Slice the black pudding into ¼ inch thick rounds and fry in the oil for 2 minutes on each side.

4. Bring a large pan of water to the boil and break the eggs in, gently stirring the water round in a whirlpool for 4 minutes. Remove the eggs and drain on paper toweling

5. Stir the black pudding into the salad and serve it topped with a poached egg and a little of the dressing drizzled over.

Makes four servings.
Each serving has 436 calories.
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1 comment:

  1. Anonymous4/05/2017

    I thought this was interesting and made it for our dinner last night. I followed the recipe exactly and both my husband and I thought it was delicious.