Winter Greens with Pancetta and Poached Egg

When the night’s get longer and the weather gets colder it can be hard to stick to healthy eating, when all you want is something warm and filling. Let’s be honest, salad is the last thing you want to eat!

So I present my winter green veg with pancetta and poached egg – the perfect winter warmer when you don’t have much time and don’t want to load up on starchy carbs, but so want to feel full and satisfied.

Ingredients (For 1 Serving):

1 x Leek – thinly sliced

1/4 Savoy cabbage – thinly sliced

Handful of spinach leaves

Handful of Brussels sprouts – peeled and halved

5 strips of pancetta

1 x egg

Salt and pepper

Method:

Boil a pan with salted water and put a frying pan on a high heat

Add the leeks, sprouts and cabbage to the simmering water for 7-10 minutes until tender, then drain in a sieve and put aside

In the same pan that the vegetables were cooked in, boil more water and drop an egg in to poach

Meanwhile, cook the pancetta until crispy in the dry frying pan (you don’t need extra oil as the pancetta will produce a lot of oil)

Turn the heat down, drain the excess oil from the pan and cut or tear the pancetta into bite size pieces

Add the leeks, sprouts and cabbage to the frying pan with the pancetta, and add the spinach so that everything combines and the spinach wilts

The egg should now be cooked

Place the vegetable and pancetta mixture on a plate and top with the egg

ENJOY!

Top Tip…If you need some starchy carbs, add some cooked new potatoes and add these to the pancetta as it is frying to boost their flavour!

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