This is our healthy version of a fried breakfast. Rather than frying, the bacon is grilled, the bread is baked and the egg is poached, then all are combined in a salad. A delicious way to start the day that doesn’t leave you feeling too full or guilty.
Ingredients
- 8 rashers dry-cure streaky bacon
- 3 tbsp white wine vinegar
- 4 eggs
- 250 g baby spinach
Mustard Dressing
- 1½ tsp dijon mustard
- 1½ tsp white wine vinegar
- 1 small garlic clove, finely chopped
- 50 ml rapeseed oil
Croutons
- 3 slices white sourdough bread, crusts removes, cut into 1.5 cm cubes
- 5 tsp olive oil
- 20 g butter, melted
- salt and black pepper
How to Make It
- First make the dressing. Whisk the mustard with the vinegar, 1½ teaspoons water and the garlic. Slowly add the oil, whisking to make a thick emulsion.
- Preheat the oven to 170°C. Toss the cubed bread with the olive oil and butter. Spread out on a baking sheet. Bake for about 10 minutes or until golden brown. Season the croutons with salt and pepper.
- Preheat the grill and grill the bacon until crisp, then crumble it.
- Heat up a large, wide pan of water and add the vinegar. When simmering, gently crack the eggs and slip them into the water, without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft.
- Meanwhile, toss the spinach with the dressing and croutons. Divide among four plates and scatter the bacon over the top.
- Lift out the eggs on a slotted spoon and pat dry with kitchen paper. Place one egg on each salad and serve.