Poached Egg And Toast Salad Recipes

Steps:

• Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
• Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
• Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

Steps:

• Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside.
• Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes.
• Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper.
• Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately.

Steps:

• Heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.
• Add the peppers and olives and cook for another 2 minutes until hot.
• Remove from the heat and keep warm.
• Mix the salad leaves and then divide the mixture between 4 plates.
• Half fill a large, clean frying pan with water and bring just to a boil.
• Lower the heat to a simmer and break in the eggs, one at a time.
• Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.
• Lift each egg out carefully with a slotted spoon and drain on paper towel.
• Carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.
• Drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.
• Season and serve with crusty bread.

Steps:

• Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, capers, and salt and pepper to taste in a bowl. Set aside.
• In a large saucepan, bring 2 inches of lightly salted water to a boil; reduce to a slow simmer. One at a time, carefully crack eggs into a shallow bowl, and slide gently into water. Poach for 3 minutes. Remove with a slotted spoon, blotting well on towel to drain.
• While eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pieces, and toss with salad greens. Arrange on four plates, and top with a poached egg. Season to taste with salt and pepper, and garnish with sprouts if desired.

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
• Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
• Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
• Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
• Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
• Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 tablespoons oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 minutes.
• Meanwhile, in a straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
• Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil; season with salt and pepper. Divide among four plates, top with poached eggs, and serve with lemon wedges.

Steps:

• Whisk all the dressing ingredients together and set aside.
• Poach eggs to desired doneness.
• Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
• Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.

Steps:

• Toast the bread cool and lightly butter.
• Boil water, add a splash of vinegar and poach eggs.
• Top buttered toasts with a slice of american singles cheese or any other cheese you might have.
• place poached egg on top of cheese, salt and pepper to taste.
• place second slice of toast on top of egg, cut in half.
• Enjoy.