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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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