Warm Fennel and Egg Salad
|Olive oil||6 Tablespoon|
|Fennel bulb||1 , trimmed and sliced|
|Garlic||1 Clove (5 gm), halved|
|Ciabatta roll||1 , cubed|
|Herb salad||60 Gram (Bag)|
|Balsamic vinegar||1 Tablespoon|
1. Heat 1 tbsp of the oil in a frying pan, then saute the fennel for 10 mins, stirring occasionally, until tender. Transfer to a bowl.
2. Meanwhile, half fill a medium pan with water, add the dash of vinegar and a pinch of salt, then bring to a simmer. Break one egg into a cup and lower into the water. Poach for 3-4 mins. Repeat with the second egg. Transfer the eggs to cold water, then drain.
3. Heat 3 tbsp of the oil in the frying pan, then add the garlic and bread. Cook for 3-4 mins. Drain. Mix fennel, croutons and herb salad, divide between 2 plates, then top with the eggs. Add the remaining oil and the balsamic vinegar to the pan, then gently heat. Discard garlic, season, then spoon dressing over salad.