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Categories:
eggs eggs white vinegar salt handful baby spinach handful baby beetroot leaves lebanese cucumber Handful Sugar red onion Red perino cherry tomatoes tomatoes oregano thyme leaves salt parsley clove garlic lemon zest
Viewed: 58 - Published at: 9 years agoIngredients
- 1 (Poached Eggs)
- 2 Eggs
- 1 tbsp White vinegar
- 1 tsp Salt
- 1 (Salad)
- 1 small handful baby spinach leaves
- 1 small handful baby beetroot leaves
- 1/2 small Lebanese cucumber, halved and sliced diagonally
- 1 small handful sugar snap peas
- 1 A few slices red onion
- 5 Red perino cherry tomatoes, sliced in half
- 5 Gold perino cherry tomatoes, sliced in half
- 1 1/2 tsp Oregano leaves
- 1 1/2 tsp Thyme leaves
- 2 tbsp Mint leaves
- 2 Radishes, thinly sliced
- 1 Sea salt & cracked black pepper
- 1 (Gremolata)
- 3 tbsp Chopped parsley
- 1/2 clove garlic, microplane
- 1 tsp Lemon zest, microplane
Method
- 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!
