Maggie Beer

Kale with Poached Free Range Egg & Belly Bacon

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Step 1: Preheat a fan forced oven to 220C.

Step 2: Place a large pot of salted water over a high heat, bring to the boil. Blanch the kale to 2 minutes in the water then strain and squeeze out any excess water and keep warm.

Step 3: Place a medium non-stick fry pan half filled with water over a medium high heat, bring to gentle simmer and add 2 tablespoons of the Verjuice.

Step 4: Crack the eggs onto a plate then slip into the simmering water and poach for 4 minutes. Note: if your eggs are not fresh the whites will break up and not hold to together. To overcome this, line a tea cup with cling film, spray with cooking spray, then crack the egg into the cup. Twist and tie up the cling film to create a small pouch and repeat this with the remaining eggs. Then place these into the simmering water and cook for 4 minutes.

Step 5: Place the belly bacon on to a baking tray and place into the preheated oven and bake for 3 to 4 minutes or until lightly golden. Remove and keep warm.

Step 6: To serve, place a large non-stick fry pan over a medium high heat, add the olive oil then sauté off the kale for 1 to 2 minutes (but make sure that the oil is not too hot other wise it will start to fry the kale). Deglaze with the Verjuice and continue to cook for another 1 minute so that the Verjuice has reduced and coated the kale.

Step 7: Season with sea salt & freshly ground black pepper to taste. Place into the centre of the plate, top with the soft poached egg and crispy bacon.


  1. 400g curly kale stripped
  2. 8 rashes belly bacon
  3. 85ml 1/3 cup Verjuice
  4. To taste sea salt

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