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Poached egg salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Antony Worrall Thompson

From Ready Steady Cook

Method


  1. Bring a pan full of salted water to the boil.

  2. Give the water a stir and add one egg. Let it poach for 2-3 minutes or until the white is cooked and the middle is runny. Remove with a slotted spoon.

  3. Repeat with the other egg and set them both aside.

  4. Dress the lettuce with the oil and vinegar.

  5. Season with salt and freshly ground black pepper.

  6. To serve, put the slices of toast on the side of the plate and the eggs on top of the salad in the middle of the plate.

Ingredients

  • large handful friseé lettuce
  • 4 slices ciabatta, toasted
  • 2 free-range eggs, out of their shells
  • 1 tbsp olive oil
  • 1 tsp white wine vinegar
  • salt and freshly ground black pepper

Shopping List

Poached egg salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

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