Herb Salad from the Garden with a Poached Egg

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

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
Italy
France
Lunch
Summer
Vegetarian
Mediterranean
Brunch
Breakfast

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