I made a quick and healthy brunch celebrating some of the gorgeous vegetables we picked up from the market. Using fresh corn, cherry tomatoes and green beans I created a salad that I topped with poached eggs. I finished with bits of bacon on top, but you could keep this meal vegetarian by substituting crumbles of feta.
Summer Vegetable Salad with Poached Eggs
(Serves 2)
Ingredients:
1 handful green beans, about a cup
1 ear of corn
1/2 cup cherry tomatoes
Salt and pepper
Red wine vinegar
Extra virgin olive oil
2 pieces thick-cut bacon
4 eggs
Directions: Trim green beans and cut into bite-sized pieces. Blanch in salted water 2-3 minutes, then shock in ice water to stop the cooking. Cut the kernels off the corn. Halve or quarter the cherry tomatoes. Cook off the bacon. I used the microwave for this, but you can pan-fry it or bake it in the oven if you prefer. For the poached eggs, I use a high-sided pan with a few inches of water in it. I set it over medium heat until the water is just simmering. I add a bit of salt and about 2 tablespoons of white vinegar to the water. Swirl the water with the back of a spoon before adding your eggs. Swirling plus the vinegar will help the whites coagulate and stay together. I crack my eggs into a separate dish and gently place them into the water. I cook the eggs for a few minutes, until the whites are done but the yolks are still runny. I take the eggs out and drain them onto a paper towel. When the eggs are done, dress the vegetables with a splash of red wine vinegar, extra virgin olive oil, and salt and pepper to taste. Toss together, then divide onto two plates. I top the salad with two poached eggs and some crumbled bits of bacon. I sprinkle a touch of salt and fresh cracked pepper on top and serve.
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