BIG ASS EGG SALADS
Eggs in a pouch!
This is story of several meals that I typically eat when I am on my own. A good egg, a few other scraps of leaves and shavings and I am a happy girl. Mostly it is the egg.
So, after filling my Instagram feed with so many, many eggs, I felt obligated to share some nice photos here and a new version of cooking poached eggs that I picked up when in Ireland last December... I call it Eggs in a Pouch! :)
Simple as the subject, I am going to leave my post today, just as elegantly clean and cut straight to the important bit... the recipe.
Happy Week! :)
'Pouched' egg salad
with mustard vinaigrette
Prep Time: 10 Mins | Cook Time: 10 Mins | Serves: 1
This is a recipe than can scaled up linearly. Just multiply all the ingredient amounts by the number of people...
INGREDIENTS
2 cups of arugula or your favorite greens mix
1 egg
4 radishes, sliced in half
1/8 of fennel bulb, shaved thin
2 T roasted pears
1 T walnuts, roasted and crushed
For the vinaigrette
1 tsp mustard
2 tsp vinegar
1/4 tsp sugar
2 T olive oil
Salt and Pepper to taste
DIRECTIONS
To cook the egg, boil a small pan of water.
Break the egg into a pouch of cling wrap wrapped inside a mug/cup.
Twist the cling wrap to seal the pouch and place in boiling water for 5 minutes for a soft boiled egg.
Toss all the salad ingredients together. Place the cooked egg on top. Season with salt and pepper.
In a small cup, whisk the vinaigrette ingredients together and pour over the salad. Serve Immediately!
