Soft Egg Salad with Warm Pancetta Dressing

  • Serves: 2
  • Cooking Time: 15 MINS
  • Total Calories: 378 CALS

Nutrients per serving:

  • Fat: 12g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Sugars: 15g
  • Protein: 29g


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 


  • 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