FoodCoop Recipes
Poached Egg Salad
Prep
10 minutes
Cook
10 minutes
Serves
4
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.
