Poached Eggs with Herb Filled Salad & Gremolata
Poached Eggs with Herb Filled Salad & Gremolata

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, poached eggs with herb filled salad & gremolata. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Poached Eggs with Herb Filled Salad & Gremolata is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Poached Eggs with Herb Filled Salad & Gremolata is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook poached eggs with herb filled salad & gremolata using 23 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Poached Eggs with Herb Filled Salad & Gremolata:
  1. Take 1 (Poached Eggs)
  2. Get 2 Eggs
  3. Prepare 1 tbsp White vinegar
  4. Prepare 1 tsp Salt
  5. Get 1 (Salad)
  6. Prepare 1 small handful baby spinach leaves
  7. Take 1 small handful baby beetroot leaves
  8. Get 1/2 small Lebanese cucumber, halved and sliced diagonally
  9. Take 1 small handful sugar snap peas
  10. Prepare 1 A few slices red onion
  11. Get 5 Red perino cherry tomatoes, sliced in half
  12. Get 5 Gold perino cherry tomatoes, sliced in half
  13. Get 1 1/2 tsp Oregano leaves
  14. Take 1 1/2 tsp Thyme leaves
  15. Take 2 tbsp Mint leaves
  16. Get 2 Radishes, thinly sliced
  17. Get Olive oil
  18. Make ready Lemon juice
  19. Make ready 1 Sea salt & cracked black pepper
  20. Get 1 (Gremolata)
  21. Make ready 3 tbsp Chopped parsley
  22. Make ready 1/2 clove garlic, microplane
  23. Make ready 1 tsp Lemon zest, microplane
Steps to make Poached Eggs with Herb Filled Salad & Gremolata:
  1. Get your salad prepped and pile onto serving plate. Everything but herbs, olive oil, lemon juice & seasoning.
  2. Prep Gremolata and set aside.
  3. Now for eggs. In a large pot, half fill with water, add salt and vinegar and bring to the boil. Reduce heat until it is gently simmering- little bubbles rising from centre of pot.
  4. Crack eggs into separate small bowls. Now with a large spoon, stir water in pot to make a slow whirlpool and drop eggs into the centre of whirlpool. Do this one at a time maybe 20 seconds apart. Cook for 2 to 3 minutes to keep runny yolk.
  5. Remove eggs with slotted spoon and place on top of salad. Sprinkle Gremolata over the top. Now sprinkle herbs- drizzle olive oil, squeeze lemon juice over- season and serve.
  6. I served mine with thinly sliced coriander/ lemon & lime flavoured roasted chicken breast- but I imagine fresh or fried leg ham would be nice too. - Bloody beautiful! Enjoy!

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