Spring herbed poached eggs

Spring herbed poached eggs
Spring herbed poached eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Nonstick cooking spray, optional

  • 2

    teaspoons dijon mustard

  • 2

    teaspoons Sherry vinegar

  • 1

    teaspoon lemon juice

  • 1

    teaspoon minced shallot

  • 3

    tablespoons olive oil

  • 2

    tablespoons canola oil

  • Salt, pepper

  • 4

    cup watercress leaves

  • 8

    eggs

  • 1

    tablespoon minced fresh . . dill

  • 1

    tablespoon snipped chives

  • 1

    tablespoon minced chervil

  • 8

    baby small plum tomatoes

Directions

1. Spray the bottom of a. large skillet with nonstick spray, or use a non stick skillet. Fill the skillet 3/4 full of water and bring to a boil. 2. Whisk together the .Sherry vinegar until blended. Now slowly whisk in the oils until the dressing is emulsified. Stir in salt and pepper to taste. Toss the watercress into dressing and divide among the 4 plates. MINCED AND FRESH: A sprinkle of herbs adds a light flavor to poached eggs. Small baby plum tomatoes dress up the plate. Cook until the whites of the eggs are set and cooked through, about 3 to 4 minutes, then remove them from the water with a slotted spatula. Repeat with the remaining eggs. Place 2 eggs atop each plate of watercress. Sprinkle the eggs with salt and pepper to taste, then the dill, chives and chervil. Garnish with the tomatoes.

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