Endive & Bacon Salad with Poached Egg

Featuring Newman’s Own® Balsamic Dressing

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 people


1 baby endive
3 bacon rashers, cut into 2.5cm (25 mm) long strips
5 oz (150 g) green beans, trimmed
2 tbsp (30 ml) white vinegar
4 eggs
1 shallot, finely chopped
1/4 cup (60 ml) Newman’s Own Balsamic Dressing*
Salt and pepper


1. Discard outer leaves of endive. Divide leaves and place in a large heatproof bowl. Set aside

2. Heat a large non-stick frying pan over a medium heat. Add bacon and cook, stirring occasionally for 8 minutes or until well done. Remove frying pan from heat, leaving bacon in pan.

3. Cook beans in boiling water for 3 minutes or until just tender. Drain and rinse under cold water to cool. Drain well and dry on kitchen paper. Set aside.

4. Have ready another frying pan filled with 2.5cm of warm water and set aside

5. Half fill a medium saucepan with water. Bring to the boil. Add vinegar then reduce heat to low. Break one egg into a small teacup. When the water surface is just quivering and there are a few small bubbles rising, stir the water with a wooden spoon in one direction to make a whirlpool effect. Stop stirring and immediately slide the egg into the center of the whirlpool, as close to the surface as possible. Do not stir after this. Poach the egg for 3 minutes for a soft yolk. Using a slotted spoon, transfer the poached egg to the warm water pan. Repeat with remaining eggs. Skim off any scum that may form on the top of the poaching liquid

6. Reheat the bacon in its frying pan over medium heat. Add eshallot and cook, stirring for 1 minute. Add Newman’s Own Balsamic Vinaigrette and boil 5 seconds. Immediately pour hot dressing over chicory and toss. Divide salad among four plates and top with well drained poached eggs and beans. Season eggs with salt and pepper and serve immediately.

Tip: If you prefer, use an egg poacher to cook the eggs.

* Newman's Own Light Balsamic Dressing can be used as well

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