Monday, 17 January 2011

Poached Egg Salad

I hope you guys are having a fabulous start of the week. I am :) Is there anything better than watching the sunrise during your morning run?
Anyhow, today's recipe is suuuper quick and super tasty.

Poached Egg Salad
Lettuce (washed)
Cucumber (if you're making the salad just for yourself I would go for 5 inches or so)
2 Eggs per person
Goats Cheese
Pumpkin Seeds
Vinegar (I used apple cider vinegar)
Olive Oil
Thai Sweet Chilli Sauce

Fill a frying pan with about 3/4 to 1 inch of water and put it onto a medium heat (we're cheating a bit with the poached eggs but bear with me), once the water is just about to boil add some vinegar and some salt and crack the eggs into the water. I find that they turn out better if the water isn't boiling like crazy.
While the eggs are doing their thing, put the lettuce on plates, peel the cucumber, chop it into pieces and add to the lettuce.
Make a dressing with some vinegar, olive oil and the sweet chilli sauce.
Pour some dressing over the lettuce and cucumber, then add some goats cheese pieces and pumpkin seeds.
You might have to wait a tiny bit here but once the eggs are ready, get them out of the water and arrange them on the salad.
Now, sit back and enjoy a lunch that should have taken you a lot less than 10 minutes to prepare.

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