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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, poached eggs with herb filled salad & gremolata. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Poached Eggs with Herb Filled Salad & Gremolata is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Poached Eggs with Herb Filled Salad & Gremolata is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have 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. Get 1 (Poached Eggs)
  2. Prepare 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. Get 1 small handful baby beetroot leaves
  8. Prepare 1/2 small Lebanese cucumber, halved and sliced diagonally
  9. Prepare 1 small handful sugar snap peas
  10. Make ready 1 A few slices red onion
  11. Get 5 Red perino cherry tomatoes, sliced in half
  12. Take 5 Gold perino cherry tomatoes, sliced in half
  13. Prepare 1 1/2 tsp Oregano leaves
  14. Take 1 1/2 tsp Thyme leaves
  15. Prepare 2 tbsp Mint leaves
  16. Make ready 2 Radishes, thinly sliced
  17. Take Olive oil
  18. Take Lemon juice
  19. Take 1 Sea salt & cracked black pepper
  20. Prepare 1 (Gremolata)
  21. Get 3 tbsp Chopped parsley
  22. Get 1/2 clove garlic, microplane
  23. Take 1 tsp Lemon zest, microplane
Instructions 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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