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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
Nutrition per serving
  • kcal
    421kcal
  • protein
    18g
  • total fat
    37g
  • saturates
    8.6g
  • iron
    2.4mg
  • carbs
    11g

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

Copy Text

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.

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.

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Method

Copy Text

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.

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