Low Carbohydrate Salads Recipes - Warm Salad with Poached Eggs Recipe

Ingredients

Serve 2

• 25ml/1 1/2 tbsp chili oil

• 1 slice wholegrain bread, crusts removed and cubed

• 2 eggs

• 115g/4oz mixed salad leaves

• 45ml/3 tbsp extra virgin olive oil

• 2 garlic cloves, crushed

• 1 5ml/1 tbsp balsamic or sherry vinegar

• 50g/2pz Parmesan cheese, shaved

• ground black pepper (optional)

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Method:

1. Heat the chili oil in a large frying pan. Add the cubes of bread and cook for 5 minutes, tossing the cubes occasionally, until they are crisp and golden brown all over.

2. Remove the croutons from the pan and place them on kitchen paper to drain off any excess oil.

3. Bring a pan of water to a gentle boil. Break each egg into a jug (pitcher) and slide into the water. Poach for 3-4 minutes.

4. Meanwhile, divide the salad leaves between two plates. Remove the croutons from the pan and scatter them over the salad leaves. Wipe the pan clean, then add the olive oil and heat.

5. Add the garlic and vinegar and cook over a high heat for 1 minute. Pour the warm dressing over the salads.

6. Pat the poached eggs dry on kitchen paper, then carefully place one egg on top of each salad. Top each salad with thin Parmesan shavings and a little freshly ground black pepper, if using.

Note: Soft Poached Eggs, chili oil, hot croutons and cool, salad leaves make a lively and unusual combination. This delicious salad will provide a sustaining lunch or supper.