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Warm Fennel And Egg Salad

Chef.Foodie's picture
Ingredients
  Olive oil 6 Tablespoon
  Fennel bulb 1 , trimmed and sliced
  Vinegar 1 Dash
  Eggs 2 Medium
  Garlic 1 Clove (5 gm), halved
  Ciabatta roll 1 , cubed
  Herb salad 60 Gram (Bag)
  Balsamic vinegar 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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