Killer Salad Recipes

This is the perfect sunday lazy brunch, a tasty salad using asparagus spears, crispy bacon, poached egg and pea shoots. The delicate flavour of the pea shoots compliments the asparagus perfectly, and you really can’t beat bacon and egg on any day of the week.

The first thing to do is put some water on to boil for the poached egg, if you cover the pan the water will come to the boil quicker, but as you want to time the egg to be ready with the rest of the salad it’s best to leave the lid off.

Next, heat some butter and olive oil in a frying pan, cut some bacon into strips and fry until crispy. Remove the bacon from the pan, (retaining the butter, oil and juices from the bacon in the pan) and leave to drain on some kitchen towel. In the same pan put some pea shoots and toss gently for about 30 seconds, just enough to wilt the pea shoots. Remove from the pan and again drain on some kitchen paper. Finally add the asparagus tips to the pan and fry for a minute or so, just until they begin to change colour, then drain on kitchen paper.

Now, while you have been preparing the asparagus, pea shoots and bacon the pan of water will have come to the boil. Once it begins to boil gently add a fresh egg to the water, it’s best to crack the egg into a shallow dish and lower the dish into water. Cover the pan and turn the heat down to a simmer. About two minutes later you should have a perfect poached egg.

Place the pea shoots, bacon and asparagus into a bowl and top with the poached egg, then simply dig in to your delicious lazy brunch.

Sometimes you can get awkward eggs, eggs where the white and the yolk seem to have had a falling out in the shell, and as soon as you crack them and add them to water they part company as fast as they can. There is a way around this problem, just crack the egg onto a piece of cling film, tie it up and poach the egg in the cling film. This will ensure the white and the yolk stay together.

Enjoy!

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