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Poached Egg Salad
A fresh frisée salad topped with runny poached eggs and served with crispy toasted ciabatta slices.
Vegetarian
Healthy
Quick
Lunch
Breakfast
Eggs
Estimated Nutrition
Calories
542.5
kcal / serving
542.5 kcal total
Carbs
49.3
g
per serving
49.3 g total
Fat
28.2
g
per serving
28.2 g total
Protein
22.4
g
per serving
22.4 g total
Cook Time
10
minutes
Serves
1
person
Dietary
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
Method
1
Bring a pan of salted water to the boil.
2
Stir the water and add one egg to poach for 3 minutes until the white is set.
3
Remove the egg with a slotted spoon and repeat with the second egg.
4
Toss the lettuce with olive oil and white wine vinegar.
5
Season the salad with salt and pepper.
6
Serve the eggs on the salad with toasted ciabatta on the side.