Poached egg salad Recipe
- large handful friseĂŠ lettuce
- 4 slices ciabatta, toasted
- 2 free-range eggs, out of their shells
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- salt and freshly ground black pepper
- Bring a pan full of salted water to the boil.
- Give the water a stir and add one egg. Let it poach for 2-3 minutes or until the white is cooked and the middle is runny. Remove with a slotted spoon.
- Repeat with the other egg and set them both aside.
- Dress the lettuce with the oil and vinegar.
- Season with salt and freshly ground black pepper.
- To serve, put the slices of toast on the side of the plate and the eggs on top of the salad in the middle of the plate.
