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Bookmark Recipe

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

This Poached Egg Salad is the perfect healthy option for brunch, lunch or dinner!

4 people
45 min

Ingredients

    • 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

    Dressing

    • 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

Main

    • 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

    Dressing

    • 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

Method

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.

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Method

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.

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