Pancetta Poached Egg Salad

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Pancetta Poached Egg Salad, 3.6 out of 5 based on 16 ratings
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Rating: 3.6/5 (16 votes cast)

Pancetta Poached Egg Salad 

Went in to work today and as usual, meals got a little sketchy.  One of the guys working at my station today goes to Crossfit 818, so we planned out our day.  I finally got around to breakfast around 10.  I threw together a junk scramble, sweet potato hash browns, sausage, and bacon…I love this lifestyle.Junk Scramble

We decided on having lettuce wraps for dinner tonight, but I didn’t create them.  They were delicious, thanks to Tadeh for cooking.  I had gotten hungry before dinner and had a hankering to make something new.  I saw Louie’s post about the pancetta stuffed chicken and thought about how delicious it looked.  But I realized, this wasn’t something I could just throw together.  Pancetta isn’t something I keep stocked in my house, even though it’s delicious.  So I sought out to create something new.  I would use Louie’s meals from this week to create my meal.  So I grabbed the Not Your Dads Steak and Eggs recipe and blended it with the Pancetta Stuffed Chicken recipe.

What I came up with was a kale salad with fennel dressed with our Lemon Vinaigrette.  I then added some pancetta and a poached egg to finish the concoction.  I think it shows that you can be creative with your meals by using the ingredients from other meals during the week and adding a little twist.  Thank you to Louie for the motivation.  Hopefully you try it out and enjoy the results.

Pancetta and Poached Egg Salad

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Egg
Dietary Diabetic, Gluten Free
Meal type Dinner, Lunch, Salad
Misc Serve Hot
Occasion Formal Party
A simple salad recipe using ingredients from other meals this week.


  • 1 bunch kale
  • 8oz pancetta (diced into cubes)
  • 1 bulb fennel (thinly sliced)
  • 4 Large eggs
  • 1 tablespoon white vinegar


Step 1 Coat your kale greens and fennel with the vinaigrette and place on dish.
Step 2 In a sauté pan over medium heat, add your pancetta and allow to crisp.
Step 3 Spoon pancetta over kale, using some of the fat and heat to slightly wilt your greens.
Step 4 In a shallow pot or sauce pan, add water and vinegar.
Step 5 Allow water to come to a simmer and gently crack egg into pot, cooking one egg at a time.
Step 6 When the white is firm and the yolk still runny, use a slotted spoon to pull egg from water and place on paper towel.
Step 7 Gently pat excess water off of eggs and place on top of salad.


POACHED EGG TIPS: When poaching an egg, always use a shallow amount of water and a tablespoon of white vinegar. The vinegar helps the egg white stay together, creating a more solid egg.

I used Primal Primos Lemon Vinaigrette on this salad and it worked perfectly!

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