Warm spring greens salad with poached eggs and bacon-fat breadcrumbs
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Warm spring greens salad with poached eggs and bacon-fat breadcrumbs
Pack some sweet spring greens into your breakfast or brunch with this delicious warm salad, pepped up with salty bacon and topped with perfectly poached eggs
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving (with 1 egg))
Calories
443Kcal
Fat
26gr
Saturates
6gr
Carbs
24gr
Sugars
5gr
Fibre
6gr
Protein
26gr
Salt
2.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 250g bacon lardons
- 175g sourdough, cut into chunky croutons
- 1 small red onion or echalion shallot, finely sliced
- 250g asparagus, trimmed then sliced diagonally
- 300g sliced spring greens
- juice of 1 lemon
- 1 tbsp wholegrain mustard
- 1 tbsp white wine vinegar
- 4-8 medium eggs
Step by step
- Heat 1 tablespoon of the rapeseed oil in a frying pan and fry the bacon lardons for 5-6 minutes, until crisp and golden. Remove from the pan with a slotted spoon and fry the croutons in the same pan for 4-5 minutes until golden and crisp. Return the bacon to the pan and keep it warm while you continue.
- Meanwhile, heat the remaining rapeseed oil in a separate pan and fry the red onion or shallot for 2-3 minutes, until soft. Add the asparagus and spring greens and continue to cook for 3-4 minutes, stirring, until tender. Whisk together the lemon juice and mustard and pour this over the greens.
- Add the vinegar to a large pan of water and bring to a rolling boil. Reduce to a simmer, swirl the water with a spoon and add the eggs to the pan, one at a time. Poach for 3-4 minutes, until cooked. Remove with a slotted spoon and drain on a piece of kitchen paper.
- Toss the crispy croutons and bacon through the greens and then divide the mixture among four bowls. Top each bowl with a poached egg or two.
