Bacon, Poached Egg & Rocket Salad

This recipe works in combination with: Brie & Rocket Pasta, Ham & Cheese Frittata, Pan-Seared Salmon with Creamed Peas, Peppered Salmon with Brie Sauce.

A simple salad of bacon, red onion and rocket leaves tossed with a simple dressing and topped with a poached egg.


  • 40g of wild rocket leaves
  • 1/2 small red onion (approx 110g each), finely chopped
  • 2 rashers of bacon, diced
  • 1 small tomato (approx 75g), chopped
  • 1 medium egg
  • 11/2 tbsp vegetable oil
  • 1 x small garlic clove, finely chopped
  • 2 tsp vinegar
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £1.15
  • Store cupboard: Basic
  • Calories per serving: 219
  • 5-a-day per serving: 1.4
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Bacon & Rocket Salad photo

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  1. To make the dressing, mix 1 tbsp oil with 1 tsp vinegar, season with salt and pepper and set aside.
  2. Heat 1/2 tbsp oil in a frying pan and fry the bacon for 3-4 minutes, or until crisp. Remove and set aside. Add the onion and garlic to the pan and fry for 2-3 minutes, or until the onion is soft. Remove from the pan and set aside.
  3. Meanwhile, for the poached egg, bring a pan of water to the boil. Add 1 tsp vinegar and gently swirl the water around the pan to make a whirlpool. Crack the egg into the middle of the whirlpool and simmer for 4 minutes. Carefully remove the egg with a slotted spoon.
  4. To serve, toss the rocket leaves with the bacon, onion, tomato and dressing and top with the poached egg.

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