French Bistro Salad
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 100 g | Bacon | |
| 4 | Eggs | |
| 100 g | Spinach | |
| 2 tsp | Chives | |
| 1 tsp | Dijon mustard | |
| 2 tbsp | Rice wine vinegar | |
| 3 tbsp | Olive oil |
- Dry fry the bacon lardons in a frying pan over a medium heat until crisp - this will take about 10 minutes. Drain on kitchen paper and keep warm.
- Meanwhile, in a small bowl, whisk together the vinegar and mustard. Slowly add the oil, continuing to whisk until the mixture thickens. Set aside.
- Half-fill a large pan with water and bring to a gentle simmer. Break each egg into a ramekin, keeping the yolks intact. One at a time, pour the eggs into the simmering water and gently spin the water around each egg with a slotted spoon to allow the white to fold over itself. Cook until the whites are just firm – about 4-6 minutes for a runny yolk; longer if you prefer them harder. Remove with a slotted spoon and drain on kitchen paper; season with freshly ground black pepper.
- Toss the salad in a bowl with the vinaigrette and bacon. Divide between 4 plates, top each with a poached egg and sprinkle with the chives to serve.
Fat:
16.3g
Saturates:
3.8g
Sugars:
0.4g
Protein:
15.1g
Carbs:
0.9g
Fiber:
0.4g
17.6%
Calories
0.9%
Carbs
17.8%
Protein
40.8%
Fat
1.6%
Fiber