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Poached Egg Salad

A fresh frisée salad topped with runny poached eggs and served with crispy toasted ciabatta slices.

VegetarianHealthyQuickLunchBreakfastEggs

Estimated Nutrition

Per Serving Total
Calories 542.5 kcals 542.5 kcals
Carbohydrates 49.3 grams 49.3 grams
Fat 28.2 grams 28.2 grams
Protein 22.4 grams 22.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
White Wine Vinegar
Dairy
2
piece
Eggs
free-range, out of shells
GrainsCereals
4
slice
Ciabatta
toasted
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
30
g
Frisée Lettuce
large handful

Steps

  • Bring a pan of salted water to the boil.
  • Stir the water and add one egg to poach for 3 minutes until the white is set.
  • Remove the egg with a slotted spoon and repeat with the second egg.
  • Toss the lettuce with olive oil and white wine vinegar.
  • Season the salad with salt and pepper.
  • Serve the eggs on the salad with toasted ciabatta on the side.