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Kale, Bacon and Egg Salad

Kale, Bacon and Egg Salad

EA KaleBaconEggSalad 12142


  • 6 eggs
  • 1 bunch curly kale
  • 2 tablespoon light olive oil
  • 1/2 teaspoon salt
  • 300 g streaky bacon
  • 1/3 cup currants
  • 1/3  cup pine nuts
  • 3 spring onions
  • 1 lemon, rind and juice



  • Place the eggs in a saucepan of cold water. Bring to the boil for 5 minutes.
  • Drain and sit the eggs in cold water for 3 minutes.
  •  Peel and cut eggs into large chunks, set aside.

 Kale Salad:

  • Remove the stems from the kale leaves, using a sharp knife.
  • Tear the leaves into bite size pieces into a large bowl.
  • Massage in the oil and salt with your hands, add the lemon juice and rind, toss well.
  • Cook bacon in a heavy based pan until crispy, rendering out the fat, cut into small pieces and add to the kale.
  • Gently toast the pine nuts in a pan, until golden. Slice the spring onions.
  • Add all the prepared ingredients to the kale, toss gently and serve.


Nutritional Information

  • Serving size 253g
  • Energy 1760kJ 421kcal
  • Protein 25.3g
  • Total fat 28.9g
  • Saturated fat 4.7g
  • Carbs (total) 13.2g
  • Carbs (sugar) 10.9g
  • Sodium 1480mg
  • Fibre 4.2g

All nutrition values are per serve.

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