Spring Herbed Poached Eggs

Recipe Ingredients

		Nonstick cooking spray - (optional)
2 teaspoons	10ml	Dijon mustard
2 teaspoons	10ml	Sherry vinegar
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Minced shallot
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	160g / 5.6oz	Watercress leaves
8		Eggs
1 tablespoon	15ml	Minced fresh dill
1 tablespoon	15ml	Snipped chives
1 tablespoon	15ml	Minced chervil
8 tablespoons	120ml	Baby plum tomatoes (small)

Recipe Instructions

Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water and bring to a boil.

Meanwhile, whisk together the Dijon mustard, Sherry vinegar and lemon juice until blended. Stir in the shallot. Slowly whisk in the olive and canola oils until the dressing thickens and is emulsified. Stir in salt and pepper to taste. Set aside. Toss the watercress leaves with the dressing and divide among 4 plates.

Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites of the eggs are set and cooked through, about 3 to 4 minutes, then remove them from the water with a slotted spatula. Repeat with the remaining eggs.

Place 2 eggs atop each plate of watercress. Sprinkle the eggs with salt and pepper to taste, then the dill, chives and chervil. Garnish with the tomatoes.

This recipe yields 4 servings.

Each serving: 323 calories; 204 mg. sodium; 424 mg. cholesterol; 28 grams fat; 5 grams saturated fat; 4 grams carbohydrates; 14 grams protein; 1 gram fiber.

Source:
The Los Angeles Times, 04-02-2003

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