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Poached egg and new potato salad with crispy bacon

Poached egg and new potato salad with crispy bacon

Name: Poached egg and new potato salad with crispy bacon
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: British recipes

Easy
August 2006

Easy
August 2006

Serves 4
Hands-on time 25 minutes

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

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

Method

Boil the potatoes in a pan of salted water for 12-15 minutes, until just tender. Drain and cool slightly.
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.
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.
Make the dressing. Whisk the mustard and vinegar together, slowly whisk in the olive oil, then season.
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.

Method

Boil the potatoes in a pan of salted water for 12-15 minutes, until just tender. Drain and cool slightly.
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.
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.
Make the dressing. Whisk the mustard and vinegar together, slowly whisk in the olive oil, then season.
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.