Poached Egg Salad On Wild Greens Recipe - Cooking Index
Poached Egg Salad On Wild Greens Recipe - Cooking Index
| Italian dressing - -or- | ||
| Homemade vinaigrette | ||
| Wild greens* | ||
| 1/2 lb | 227g / 8oz | Bacon - cooked and crumbled |
| 1 | Red bell pepper - julienne | |
| 1 | Green bell pepper - julienne | |
| 8 | Eggs (large) | |
| White wine vinegar | ||
| French dressing - preferably homemade |
* (field greens, mesclun) - enough to cover four salad plates, washed thoroughly, dried
On four large salad plates, place a tablespoon or so of Italian dressing on each. Top each with 1/4 of the wild greens. Top greens with 1/4 crumbled bacon. Alternate red and green pepper strips around the outside of each plate.
Meanwhile, heat a very large skillet full of water to simmering. Add a splash of white vinegar. With a large slotted spoon poised and ready very carefully break eggs into simmering water.
Using the slotted spoon immediately push the whites of the eggs back towards their centers so they don't drift all over the pan. It's best to cook only 2-3 eggs at a time unless you're very comfortable poaching. (I'm unsure of the exact timing of a poached egg, I just know when they're done. I'd suggest looking up in Joy of Cooking or similar "classic" type cookbook.)
As each batch of eggs is cooked, gently lift from the water with slotted spoon and place two poached eggs on each salad. Drizzle with French dressing. Serve immediately.
This recipe is yummy and this is coming from someone who rarely eats poached eggs and hates French dressing.
When you cut into the egg and the yolk runs out and it all mixes together it's really scrumptious.
Source:
Patricia Williams
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