Poached Egg Salad with Bacon, Tender Stem Broccoli and Butternut Squash


  • 4 eggs
  • 100g smoked bacon lardons
  • 2 tablesp. olive oil
  • 1 large butternut squash
  • 1 teasp. chilli flakes
  • 300g tender stem broccoli
  • Salt and pepper
  • 1 teasp. vinegar


  • 1 teasp. Dijon mustard
  • 2 teasp. white wine vinegar
  • 3 tablesp olive oil
  • Salt and freshly ground black pepper

To Serve

  • Shavings of mature cheddar cheese


Preheat the oven to Gas Mark 6, 200C (400F). Peel the squash and cut into 2-3cm cubes. Place the squash cubes in a large bowl. Drizzle with a tablespoon of the olive oil, then sprinkle over the chilli flakes and season with salt and pepper. Mix well. Spread the cubes in a single layer on a roasting tin, taking care that they do not overlap. Roast for 20-25 minutes until tender. To cook the broccoli: Bring a sauce pan of water to the boil. Add a pinch of salt then add the broccoli. Bring the water back to the boil, then drain the broccoli. To make the dressing: Whisk together the mustard, vinegar and olive oil with a pinch of salt and pepper. Set aside. To cook the bacon: Heat a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the bacon lardons and fry for 5-7 minutes, stirring occasionally, until crisp. Remove to a plate and keep warm Add the broccoli into the pan and stir fry for a couple of minutes. To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the remaining eggs.

Serving Suggestions

Divide the butternut squash between 4 plates, then add the broccoli and bacon. Drizzle over the dressing and top with eggs. Scatter over some cheese shavings and serve.