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Soft poached eggs, hot garlic croutons
make an unforgettable combination.
Ingredients
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eggs - 2
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garlic - 2 cloves, crushed
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Parmesan cheese - 30g
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small loaf - half loaf
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mixed salad leaves - 120g
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white wine vinegar - 1 tbsp
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olive oil - 6 tbsp
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ground black pepper and salt
Method
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Remove the crusts from the bread,
cut the bread into 1 inch cubes.
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Heat 2 tbsp oil in a pan, fry the
bread for 4 minutes, tossing the cubes occasionally until they are
golden brown.
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Meanwhile, bring a pan of water to
boil. Slide in the eggs one at a time. Gently poach the eggs for 5
minutes until lightly cooked.
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Divide the salad leaves on a dish,
remove the croutons from the pan and arrange them over the leaves.
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Heat the remaining oil in a pan, add
the garlic and vinegar and cook over a high heat for a minute.
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Pour the warm dressing over the salad.
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Place a poached egg on each salad,
sprinkle with Parmesan and freshly ground black pepper and salt.
Serves 2.
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