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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, poached eggs with herb filled salad & gremolata. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Poached Eggs with Herb Filled Salad & Gremolata is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Poached Eggs with Herb Filled Salad & Gremolata is something that I have loved my whole life. They are nice and they look fantastic.

To get started 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 can achieve that.

The ingredients needed to make Poached Eggs with Herb Filled Salad & Gremolata:
  1. Get 1 (Poached Eggs)
  2. Make ready 2 Eggs
  3. Prepare 1 tbsp White vinegar
  4. Get 1 tsp Salt
  5. Get 1 (Salad)
  6. Take 1 small handful baby spinach leaves
  7. Get 1 small handful baby beetroot leaves
  8. Take 1/2 small Lebanese cucumber, halved and sliced diagonally
  9. Prepare 1 small handful sugar snap peas
  10. Take 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. Take 1 1/2 tsp Oregano leaves
  14. Take 1 1/2 tsp Thyme leaves
  15. Get 2 tbsp Mint leaves
  16. Make ready 2 Radishes, thinly sliced
  17. Make ready Olive oil
  18. Take Lemon juice
  19. Make ready 1 Sea salt & cracked black pepper
  20. Get 1 (Gremolata)
  21. Take 3 tbsp Chopped parsley
  22. Make ready 1/2 clove garlic, microplane
  23. Take 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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