Author: story of a kitchen (with a little help to poach an egg from thomas keller's instruction in bon appetit magazine)
Recipe type: salad
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
1 or 2 eggs
1 cup white distilled vinegar
a bunch of fresh greens (I used Rossi and Bibb lettuce from the garden)
¼ c olive oil*
2-3 tablespoons balsamic vinegar
splash apple or orange juice
squeeze of honey
squirt of mustard
pinch of salt and pepper each
Parmesan (maybe, maybe not)
Instructions
Crack egg(s) each into small bowl, without breaking yolk(s). Into each bowl, add ½ cup white vinegar and allow to sit for 5 minutes.
Meanwhile, bowl a medium-sized pot of water. When boiling, stir with spoon so water forms a vortex.
Carefully pour one bowl of egg into the vortex. Swirl water with spoon at edges of pot until it returns to boil. The egg white should be tight against the yolk.
When water is boiling again, reduce heat to medium and simmer egg for 2 minutes, still swirling water.
Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.) Season with salt and pepper.
DO AHEAD instructions from original recipe: Can be made 1 day ahead. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate. Cover; chill. Rewarm in a saucepan of simmering water for 1 minute.
Mix oil, balsamic vinegar, juice, honey, mustard, and salt and pepper in jar. Shake to emulsify.
Place greens in bowl, gently toss with dressing. Transfer to clean plate and top with poached egg. A sprinkle of Parmesan is not unheard of in my kitchen.
Notes
* The ingredients for the balsamic dressing are a guide. I tend to like my dressings more sweet than vinegary, so adjust ingredient amounts to your liking.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/poached-egg-with-balsalmic-dressed-greens/