Poached Egg Salad
Poached eggs are not only for breakfast. Serve poached eggs with lettuce and other salad ingredients, to make a change from egg salad or hard-boiled eggs, and to contrast both warm and cold elements.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 1 1x
- Category: Salad
Ingredients
Scale
- 1 handful salad leaves
- 1 chopped tomato
- Few pieces chorizo or salami (optional)
- A few croutons
- 2 large eggs
- Water, as needed
- Salt and black pepper, to taste
- 2 tablespoons salad dressing
- Chopped fresh herbs (optional)
Instructions
- Bring a pan of water to a boil and add a pinch of salt.
- Crack an egg into a cup, then pour it into the water.
- Repeat with the second egg.
- They will start to cook right away and you will see them turn from clear to white.
- Cook for 2 minutes for soft, 3 minutes for medium, or 4 minutes for firm.
- While the eggs are cooking, arrange the salad leaves on a plate.
- Add the tomato, chorizo or salami if using, and croutons.
- Drizzle your favorite kind of salad dressing on top.
- Remove the eggs to paper towels to drain, using a slotted spoon.
- Arrange them on top of the salad.
- Sprinkle over chopped basil, parsley or cilantro, if liked.
- Grind over some salt and black pepper, and serve immediately.
Notes
If you prefer to poach the eggs in the Instant Pot, air fryer or oven, follow the instructions above.
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