Poached egg and new potato salad with crispy bacon
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
- 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.
Nutrition
- 255kcals Calories
- 16.1g fat (3.4g saturated) Fat
- 10.5g Protein
- 18.5g (1.8g sugar) Carbs
- 1.4g Salt
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