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Warm Dressed Salad with Poached Eggs
by:    Richard Mashburn  
 
Warm Dressed Salad with Poached Eggs Recipe is soft poached eggs, hot croûtons and salad leaves drizzled with mixture of olive oil, garlic and balsamic vinegar to make a lively and unusual combination in this tasty salad recipe.


INGREDIENTS
1/2 small loaf whole wheat bread
3 tbsp chilli oil
2 eggs
4 oz. mixed salad leaves
3 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tbsp balsamic or sherry vinegar
2 oz. Parmesan cheese, shaved
ground black pepper


DIRECTIONS
1: Carefully cut the crust from the loaf and discard. Cut the bread into neat slices and then into 1 in. cubes. Heat the chilli oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tossing the cubes occasionally, until they are crisp and golden brown all over.
 
2: Meanwhile, bring a pan of water to the boil. Break each egg into a measuring cup and carefully slide into the water, one at a time. Gently poach the eggs for about 4 minutes until lightly cooked.
 
3: Divide the salad leaves between two plates. Remove the croûtons from the pan and arrange them over the leaves.
 
4: Wipe the pan clean with kitchen paper. Then heat the olive oil in the pan, add the garlic and vinegar and cook over high heat for 1 minute. Pour the warm dressing over the salads. Place a poached egg on each salad. Top with thin Parmesan shavings and a little ground black pepper.
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