Herb Salad from the Garden with a Poached Egg

Name: Herb Salad from the Garden with a Poached Egg
Cuisine: Italian
Ingredients: 1 large bunch of herbs, such as chervil, chives, or dill (at least 3½ oz/100 g); edible flowers from the garden: borage, mint flowers, Japanese cherry blossoms, daisies, whatever you have (they’re not essential, but they’re pretty); 1 small baguette, cut on a sharp diagonal into slices and toasted; 1 head of curly lettuce, or any other nice light green lettuce, inner light green leaves only; 2 tbsp white wine vinegar or lemon juice; 1 cup plus 2 tbsp (250 g) good-quality unsalted butter, cut into small cubes; splash of vinegar; 2 tbsp chopped fresh tarragon; 1 tbsp prepared green herb mustard (Maille brand is good); 2 large egg yolks; 4 large cage-free eggs, as fresh as possible

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

This simple salad demands some preparation, so I wrote the recipe down in a way that should enable you to prepare it an evening in advance. The result is so good that it’s absolutely worth the effort … so do try it.

Ingredients

For the Eggs

splash of vinegar
4 large cage-free eggs, as fresh as possible

Europe
France
Italy
Lunch
Summer
Mediterranean
Vegetarian
Breakfast
Brunch

Method

Poach the eggs

Bring a medium saucepan of water to a boil and add a splash of vinegar to the water. Gently break an egg into a sieve. Gently shake the sieve to enable the watery part of the egg white to drain out (when using older eggs there will be more moisture then when using fresh eggs). Keep the water near boiling and stir it to make a little whirlpool