Soft Egg Salad with Warm Pancetta Dressing

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Ingredients

Serves
2
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+
Conversion
Metric
Imperial
4 eggs
2 oz sliced pancetta, finely chopped
2 shallots, thinly sliced
1 tbsp Dijon mustard
1 tbsp honey
1/2 tsp each salt and pepper
2 tbsp cider vinegar
1/4 cup water
1 bunch kale, trimmed and chopped, about 6 cups
1/2 cup halved red and yellow cherry tomatoes
Nutritional Facts
Amount Per Serving
378 Calories
Fat
12g
Saturated Fat
4g
Trans Fat
0g
Sugars
15g
Protein
29g

Directions

Place eggs in medium saucepan and cover with warm water. Set over high heat and bring to boil. Cover with a tight-fitting lid and remove from heat. Let stand for 5 minutes. Drain and place eggs under cold, running water until cool enough to handle; peel and set aside. Meanwhile, set large non-stick skillet over medium heat. Add pancetta and cook for 5 minutes or until browned. Using a slotted spoon, transfer pancetta to paper towel-lined plate. Add shallots to the skillet. Cook for 2 minutes. Stir in mustard, honey, salt and pepper until well combined. Pour in vinegar and water. Simmer for 2 minutes or until slightly reduced. Add kale and tomatoes; toss to coat. Cook for 1 to 2 minutes or until slightly wilted. Divide kale evenly between plates. Cut each egg in half and place over kale. Scatter pancetta over each serving. 

Tip: Compliment the earthiness of the kale by sautéing mushrooms with the pancetta