Poached egg salad
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|300 g||Green beans|
|½ cup||Stuffed green olives|
|100 g||Rocket leaves|
|2 cups||Toasted pita crisps|
|1 to taste||Salt & freshly ground pepper|
|3 tbsp||Extra virgin olive oil|
- Cook beans (trimmed and halved) in boiling, salted water for 2 to 3 minutes until just tender. Drain well and set aside to cool.
- Poach eggs in a saucepan of boiling water with 1 tablespoonful of vinegar added, for 2 to 3 minutes or until cooked to your liking.
- Assemble the salad by tossing beans, quartered tomatoes, olives, rocket and pita crisps together.
- Arrange poached eggs on top of salad. Season with salt and pepper and drizzle with a little olive oil.
Tip: The fresher the egg, the higher its nutritional value. To test an egg for freshness, place it in a bowl of cold water fresh eggs will lie on the bottom while stale eggs will float on the surface. Fresh eggs poach more easily too, as they're less likely to disperse in the poaching water.