Warm Spring Salad With Poached Eggs Recipes

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WARM SPINACH SALAD WITH SOFT-POACHED EGGS



Warm Spinach Salad With Soft-Poached Eggs image

Spinach is so good, and with soft poached eggs, this is divine! From Food & Wine magazine. This recipe originates in England and France.

Provided by Sharon123

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

salt
4 large eggs
1 lb Baby Spinach
5 tablespoons extra virgin olive oil
1/4 cup sherry wine vinegar
2 tablespoons balsamic vinegar
2 large shallots, thinly sliced (may sub scallions)
2 teaspoons coarsely chopped fresh thyme (or 1/4 tsp. dried)
fresh ground pepper

Steps:

  • In a medium saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over medium high heat for 5 minutes. Using a slotted spoon, move the eggs to a bowl of cold water and let sit for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
  • Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
  • Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
  • Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.

Nutrition Facts : Calories 256.4, Fat 22.3, SaturatedFat 4, Cholesterol 211.5, Sodium 161.2, Carbohydrate 6.3, Fiber 2.5, Sugar 0.9, Protein 9.8

WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG



Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg image

This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.

Provided by Jan-Luvs2Cook

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 loaf ciabatta
extra virgin olive oil
1 garlic clove
sea salt
black pepper
12 slices pancetta
1 lemon, juice of
4 large eggs
rocket
1 lettuce
100 g parmesan cheese

Steps:

  • Preheat the oven to 200°C/400°F/Gas6.
  • Leave the eggs in their shells at this point (you will need to poach them later on).
  • Shave the parmesan with a vegetable peeler and put to one side.
  • Peel and slice the garlic.
  • Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
  • Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
  • Bake for 10 minutes until the bread is crisp.
  • Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
  • Mix the lemon juice with 8 tablespoons of olive oil and season.
  • Put a big pan of unsalted water on to boil.
  • In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
  • Divide between 4 plates.
  • When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
  • Simmer for 4 minutes if you like a soft egg, or to your liking.
  • Place an egg on top of each salad and add the parmesan shavings.
  • Serve straight away - Don't let the eggs get cold!

Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7

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