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    Delia's Warm poached egg salad with frizzled bacon and a sizzling sherry vinegar dressing

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    Delia's Warm poached egg salad with frizzled bacon and a sizzling sherry vinegar dressing

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    Equipment:  You will also need a Delia Online/Silverwood Little Gem Frying Pan (heavy gauge aluminium) or similar with a base measurement of 17cm

    4 large eggs
    175g smoked bacon lardons
    3 tablespoons extra virgin olive oil
    1 medium onion, finely chopped
    2 cloves garlic, finely chopped
    1 red pepper, de-seeded and chopped small
    3 tablespoons dry sherry
    1½ tablespoons sherry vinegar
    Salt and freshly milled black pepper
    75g assorted green salad leaves

    For the croutons:
    50g white bread, crusts removed, cut into 5mm cubes
    ¼ teaspoon hot paprika
    1 tablespoon extra virgin olive oil


    You can make the croutons ahead. To do this pre-heat the oven to 180ºC, gas mark 4 then in a bowl toss the cubes of bread with the paprika and some salt first then add the olive oil and toss them again so the oil is evenly distributed. Now spread them out on a baking tray and bake them on a high shelf for 10 minutes until they are golden.

    When you are ready to make the salad first poach your eggs (link to poached eggs recipe) and whilst they sit in the frying pan, take another frying pan, heat 1 tablespoon of olive oil until it’s very hot, then add the lardons, cook for 4-5 minutes then add the onion, garlic and pepper.  Keeping them on the move and turning down the heat if it gets too hot, cook for about 6 minutes until the ingredients are toasted round the edge.  (Meanwhile arrange the salad leaves on 4 plates.) Now add the sherry, sherry vinegar and the remaining 2 tablespoons of olive oil to the pan.  Let it all bubble a bit and season with salt and pepper.

    Place the warm poached eggs centrally on the salad leaves on the serving plates, pour the warm dressing over everything, and finally sprinkle on the croutons.  We eat this with crusty baguette to mop up the juices – a wonderful accompaniment.

    NOTE: If you like you can make this with red wine and red wine vinegar or white wine and white wine vinegar just to ring the changes.

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    Recipe adapted from Delia’s Complete How to Cook published by
    BBC Books 2009 © Delia Smith 2013

    To watch this recipe video, click here

    For more information about Delia's online cookery school go to www.deliaonline.com 


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