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Perfect Poached Eggs
Victoria Haneveer

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Salad
Ingredients Method Notes

Ingredients
 

  • 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)

Method
 

  1. Bring a pan of water to a boil and add a pinch of salt.
  2. Crack an egg into a cup, then pour it into the water.
  3. Repeat with the second egg.
  4. They will start to cook right away and you will see them turn from clear to white.
  5. Cook for 2 minutes for soft, 3 minutes for medium, or 4 minutes for firm.
  6. While the eggs are cooking, arrange the salad leaves on a plate.
  7. Add the tomato, chorizo or salami if using, and croutons.
  8. Drizzle your favorite kind of salad dressing on top.
  9. Remove the eggs to paper towels to drain, using a slotted spoon.
  10. Arrange them on top of the salad.
  11. Sprinkle over chopped basil, parsley or cilantro, if liked.
  12. 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.