BIG ASS EGG SALADS

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Eggs in a pouch!

This is story of several meals that I typically eat when I am on my own. A good egg, a few other scraps of leaves and shavings and I am a happy girl. Mostly it is the egg.

So, after filling my Instagram feed with so many, many eggs, I felt obligated to share some nice photos here and a new version of cooking poached eggs that I picked up when in Ireland last December... I call it Eggs in a Pouch! :)

Simple as the subject, I am going to leave my post today, just as elegantly clean and cut straight to the important bit... the recipe. 

Happy Week! :)


'Pouched' egg salad

with mustard vinaigrette

Prep Time: 10 Mins | Cook Time: 10 Mins | Serves: 1

This is a recipe than can scaled up linearly. Just multiply all the ingredient amounts by the number of people...

INGREDIENTS

2 cups of arugula or your favorite greens mix

1 egg

4 radishes, sliced in half

1/8 of fennel bulb, shaved thin

2 T roasted pears

1 T walnuts, roasted and crushed

For the vinaigrette

1 tsp mustard

2 tsp vinegar

1/4 tsp sugar

2 T olive oil

Salt and Pepper to taste


DIRECTIONS

To cook the egg, boil a small pan of water. 

Break the egg into a pouch of cling wrap wrapped inside a mug/cup.

Twist the cling wrap to seal the pouch and place in boiling water for 5 minutes for a soft boiled egg.

Toss all the salad ingredients together. Place the cooked egg on top. Season with salt and pepper.

In a small cup, whisk the vinaigrette ingredients together and pour over the salad. Serve Immediately!