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Receta Poached Egg And Toast Salad
by Global Cookbook

Poached Egg And Toast Salad
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 2 tsp Honey mustard
  • 2 1/2 tsp Lemon juice
  • 2 tsp Red wine vinegar
  • 2 tsp Capers -- rinsed and
  •     Liquid removed
  •     Salt and freshly grnd
  •     Pepper
  • 4 lrg Large eggs -- room temperature
  • 6 ounce Mesclun or possibly mixed salad
  •     Greens
  • 4 slc Seven-grain bread
  • 3/4 c. Alfalfa sprouts

Direcciones

  1. Whisk together 2 Tbsp. water, oil, mustard, lemon juice, vinegar, minced capers and salt and pepper to taste in a bowl. Set aside.
  2. In a large saucepan, bring about 2 inches of lightly salted water to a boil;turn down to a slow simmer. One at a time, carefully crack Large eggs into a shallowbowl and slide gently into water. Poach for 3 min. Remove with a slottedspoon, blotting well on towel to drain.
  3. While Large eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pcs and toss with salad greens. Arrange on four plates and topwith a poached egg. Season to taste with salt and pepper and garnish with sprouts if you like.