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BLT salad with a poached egg


  • To make the dressing, whisk the oil with 1 tbsp vinegar, the garlic, lemon juice, mustard and seasonings. Taste for seasoning and set aside.
  • Bring a large non-stick pan of water with a little vinegar to a gentle simmer. Swirl the water with a spoon, crack the eggs into a cup (one at a time) and then float into the pan. Gently cook until the eggs are set.
  • At the same time, grill the prosciutto on a ridged grill (or in a pan) until crisp. Drain well on kitchen paper towels.
  • Then the bacon with the greens, tomatoes and dressing to taste. 
  • To serve, mound the salad on individual plates, place the prosciutto on the side and top with an egg.


  • 6 tbsp extra virgin olive oil
  • white wine vinegar
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • sea salt & freshly ground pepper
  • 4 eggs
  • 8 thin slices prosciutto
  • 2 good handfuls of mixed salad leaves, herbs & cresses, torn if necessary
  • ½ punnet small cherry tomatoes, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm