Poached Egg Salad
Serves: 4
Preparation: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 1 ciabatta loaf, cut into small pieces
- 1 tbsp olive oil
- 4 free range eggs
- 2 little gem lettuces
- 200g ripe tomatoes, quarteredFor the dressing
- 1 tbsp vinegar
- 3 tbsp olive oil
- ½ clove garlic, peeled and crushed
- 1 tsp mustard
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4.
- Put the ciabatta in a roasting dish, add oil and bake for 10 minutes.
- Make the dressing by whisking all the ingredients together. Set aside.
- Crack 1 egg into a cup and pour into a pan of simmering water.
- Add a pinch of salt. Repeat. Cook for 2 minutes.
- Divide lettuce, tomatoes and ciabatta between 4 plates. Add the poached eggs and drizzle over the dressing.
