Mixed Salad With Poached Eggs
- 1 tbsp butter
- 3 slices wholewheat bread, toasted, crusts removed and cubed
- 8-9 tbsp white wine vinegar
- 8 None medium eggs
- 1 tsp honey
- 1/2 tsp mustard
- 5 tbsp oil
- 350 g bag mixed salad with sweetcorn, carrots and lettuce
- 100 g sugar snap peas, thinly sliced on the diagonal
- Heat the butter in a large skillet on medium heat. Cook the toast cubes for 5 mins until golden, stirring. Season with salt and remove from the pan.
- Bring about 3 quarts water to a boil in a large saucepan and add 3-4 tbsp of the vinegar. Break in the eggs, 4 at a time, and cook for 4 mins. Remove from the pan and drain on paper towels
- Whisk the remaining 5 tbsp vinegar, honey and mustard with the oil and season to taste. Toss the greens, sugar snaps, corn, croutons and 1/2 the vinaigrette in a large bowl. Divide among serving plates. Top each with 2 poached eggs and drizzle with the remaining vinaigrette.
butter, wholewheat bread, white wine vinegar, eggs, honey, mustard, oil, carrots, sugar snap peas
Taken from recipes-plus.com/api/v2.0/recipes/29928 (may not work)