Poached egg and new potato salad with crispy bacon

  • Portion size: Serves 4
  • Hands-on time 25 minutes
  • Difficulty: easy

This easy, low-calorie recipe combines delicious potato salad with a delicately poached egg and salty, crispy bacon.

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Ingredients

  • 450g new potatoes, such as Jersey Royals, scraped or scrubbed clean
  • 2 rindless rashers dry cured smoked back bacon, cut into short fat strips
  • Vinegar, for poaching the eggs
  • 4 medium, very fresh free-range eggs
  • 75g bag watercress

For the mustard dressing

  • 2 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil

 

 

 

 

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Method

  1. Boil the potatoes in a pan of salted water for 12-15 minutes, until just tender. Drain and cool slightly.
  2. Meanwhile, heat a large frying pan until hot, add the bacon strips and dry-fry for 2-3 minutes, until crisp and golden. Drain on kitchen paper and keep warm.
  3. Bring some water almost to a simmer in a saucepan and add a little vinegar. Stir the water and break in an egg. Poach for 3 minutes, then lift out, drain and keep warm. Repeat with the remaining eggs.
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  5. Make the dressing. Whisk the mustard and vinegar together, slowly whisk in the olive oil, then season.
  6. Cut the potatoes into quarters. Put in a bowl and stir in 2 tablespoons of the dressing. Arrange the potatoes and watercress on 4 plates and top with an egg. Drizzle with a little more of the mustard dressing and scatter with bacon to serve.

Nutrition

  • 255kcals Calories
  • 16.1g fat (3.4g saturated) Fat
  • 10.5g Protein
  • 18.5g (1.8g sugar) Carbs
  • 1.4g Salt

Quick wins & tips

For a vegetarian meal, simply leave out the bacon and replace with some shaved vegetarian Parmesan to give the salad that slightly salty hit.

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