toodle.

Warm Potato Salad with Asparagus and Poached Egg

A warm vegetarian salad featuring creamy mustard potatoes, charred asparagus, and a perfectly poached free-range egg.

VegetarianAsparagusPotatoWarm SaladPoached Egg

Estimated Nutrition

Per Serving Total
Calories 782.5 kcals 782.5 kcals
Carbohydrates 32.4 grams 32.4 grams
Fat 68.2 grams 68.2 grams
Protein 14.8 grams 14.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Dijon Mustard
Dairy
75
ml
Double Cream
15
g
Butter
1
piece
Egg
free-range
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Chives
chopped and fresh
OilsFats
15
ml
Olive Oil
used for frying onion
15
ml
Olive Oil
for drizzling
Vegetables
0.5
unit
Onion
finely sliced
150
g
New Potatoes
cooked and sliced
3
stalk
Asparagus
trimmed

Steps

  • Fry the onion in 15ml of olive oil until soft.
  • Simmer mustard and cream for 3 minutes before whisking in butter and seasoning.
  • Stir the potatoes and chives into the cream mixture.
  • Griddle drizzled asparagus for 4 minutes until charred.
  • Poach the egg in boiling water for 4 minutes and drain.
  • Plate the potato salad topped with asparagus and the poached egg.