Warm Spinach, Bacon & Egg Salad

• 4eggs
• 150 gbaby spinach
• 150 gcherry tomatoes, halved
• 2 tbspred wine vinegar
• 1 tsphoney
• 3 tbspolive oil
• 180 gsmoked back bacon, cut into lardons
• 1 tspDijon mustard
• 150 gcooked puy lentils, warmed (optional) (optional)
• Fine salt, to taste
• 4slices sourdough, about 50 g each, optional (optional)
• Black pepper, to taste

Method

1. 1Meanwhile, cook the bacon lardons in a dry frying pan over medium heat until deeply golden and crisp at the edges, about 6–8 minutes. Pour off all but a tablespoon of the rendered fat.
2. 2If using lentils, warm them according to the packet. Toast the optional sourdough. Bring a wide pan of water to a gentle simmer. Crack each egg into a cup, slide carefully into the water and poach for 3–4 minutes until the white is set; cook longer if you prefer a firmer yolk. Lift out with a slotted spoon and drain.
3. 3Turn the heat to low. Add the olive oil, red wine vinegar, Dijon and honey to the bacon pan and stir for 30 seconds until the dressing is glossy and warmed through. Season with a pinch of salt and a good grind of black pepper.
4. 4Tip the spinach and cherry tomatoes into a large bowl and pour over the warm bacon dressing. Toss quickly; the leaves should wilt and glisten but not collapse.
5. 5Divide the salad between four plates and top each with a poached egg. Serve straight away, with the optional warm lentils and toasted sourdough if using.

Per serving

kcal

298

protein

16.7g

fibre

1.3g

carbs

4.8g

fat

23.6g