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

49.3g

per serving

49.3 g total

Fat

28.2g

per serving

28.2 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

piece

Egg

free-range, out of shells

GrainsCereals

slice

Ciabatta

toasted

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

Frisée Lettuce

large handful

Method

Serve the eggs on the salad with toasted ciabatta on the side.

Toss the lettuce with olive oil and white wine vinegar.

Stir the water and add one egg to poach for 3 minutes until the white is set.

Bring a pan of salted water to the boil.

Remove the egg with a slotted spoon and repeat with the second egg.

Season the salad with salt and pepper.