Pancetta and Poached Egg Salad

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Primal Primos Paleo Food, Kale Salad

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.

Ingredients

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

Directions

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.

Note

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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