Poached Eggs with Herb Filled Salad & Gremolata

Ingredients

(Salad)

Small handful sugar snap peas

1/2 Lebanese cucumber, halved lengthways & sliced diagonally

5 red perino cherry tomatoes, halved

5 gold (yellow) perino cherry tomatoes, halved

Small handful baby Beetroot leaves

Small handful baby spinach leaves

A few slices red onion

1 & 1/2 tsp fresh oregano leaves

1 & 1/2 tsp fresh thyme leaves

2 Tbsp fresh mint leaves

2 radishes, thinly sliced

Olive oil

Fresh lemon juice

Sea salt & cracked black pepper

(Gremolata)

3 Tbsp chopped parsley

1/2 garlic clove, microplane

1 tsp lemon zest, microplane

(Poached Eggs)

2 Eggs

1 Tbsp white vinegar

1 tsp salt

Directions

Get your salad prepped and pile onto serving plate. Everything but herbs, olive oil, lemon juice & seasoning.
Prep Gremolata and set aside.
Now for eggs. In a large pot, half fill with water, add salt and vinegar and bring to the boil. Reduce heat until it is gently simmering- little bubbles rising from centre of pot.
Crack eggs into separate small bowls. Now with a large spoon, stir water in pot to make a slow whirlpool and drop eggs into the centre of whirlpool. Do this one at a time maybe 20 seconds apart. Cook for 2 to 3 minutes to keep runny yolk.
Remove eggs with slotted spoon and place on top of salad. Sprinkle Gremolata over the top. Now sprinkle herbs- drizzle olive oil, squeeze lemon juice over- season and serve.
I served mine with thinly sliced coriander/ lemon & lime flavoured roasted chicken breast- but I imagine fresh or fried leg ham would be nice too.
Bloody beautiful! Enjoy!

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