Food & Drink

How To Make Poached Egg Salad

Allan Pickett, Head Chef of Plateau in Canary Wharf shows how to make a poached egg salad with bacon lardons, frisee salad and croutons. This salad is delicate, delicious and provides several different textures. Enlarge

How To Make Poached Egg Salad

Allan Pickett, Head Chef of Plateau in Canary Wharf shows how to make a poached egg salad with bacon lardons, frisee salad and croutons. This salad is delicate, delicious and provides several different textures.

Prep:
10m
Cook:
10m
Total:
20m
Serves:
2

Ingredients

  • 4 croutons, shallow-fried in oil
  • 4 free range eggs
  • 1 sprig of chopped parsley
  • 20 ml simple French dressing/vinaigrette
  • 1 head of frizee salad

Step 1: Prepare The Croutons And Salad

Shallow fry some croutons in oil. Take a head of frisee lettuce, separate the bunches.

Step 2: Poach The Eggs

Heat some water in a pan. Add 100ml white wine vinegar to the water. Crack the eggs into a separate bowl before adding eggs to the water. Stir the eggs when they go into the water so the egg white encases the yolk.

Step 3: Dress The Salad, Fry The Lardons

Dress the salad with the French vinaigrette. Add a handful of parsley for colour and depth of flavour. Add to the plate. Pan-Fry 50g of bacon lardons in a hot pan. Once cooked, add to the plate.

Step 4: Add The Bacon And Garnish

Then plate the croutons. While the yolk is still soft in the middle, remove the eggs from the water, soak on some paper and carefully add to the plate. Season with salt pepper and a drizzle of olive oil.