Poached Egg Salad
Serves 6
Don’t be intimated by the poached egg in this recipe. Chef Justin Brunson, of Masterpiece Deli taught me a trick that makes it very easy. Use super fresh eggs and follow the recipe below. It’s a snap—and especially delicious with roasted mushrooms.
I’ve suggested that you use button, crimini, and shitake mushrooms because those are easiest to find, but if you’d like to use another kind, don’t hesitate. But do remember to clean your mushrooms with a dry towel—and not in water. Mushrooms washed in water actually absorb water, which changes their texture.
3 ounces thinly sliced pancetta
1 pound assorted mushrooms (button, crimini, shitake), cleaned and thickly sliced
2 cloves garlic, minced
4 tablespoons olive oil
Salt and freshly ground pepper
6 large eggs
Vegetable oil spray
1 head butter leaf lettuce, washed, dried, and torn into salad pieces
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Saran wrap
Butcher twine
Small bowl or ramekin
Preheat oven to 400 degrees. On rimmed baking sheets, lay out slices of pancetta in a single layer. Bake until meat begins to crisp, 7 to 10 minutes. Allow pancetta to cool slightly, and transfer to paper towel-lined plate. When cool, chop pancetta into small dice.
Reduce oven temperature to 375 degrees. In a large bowl, toss mushrooms, garlic, olive oil, and salt and pepper to taste. Spread on rimmed baking sheets, and roast, stirring occasionally, until mushrooms are tender, 25 to 30 minutes. Let cool up to two hours.
Bring a medium-sized pot of water to a boil. Tear six squares of Saran wrap, large enough to line small bowl (or ramekin), and place in bowl. Spray with vegetable oil and crack egg into Saran wrap-lined bowl. Pull up the sides of the Saran wrap, pushing out excess air, to create a small pouch. Tie off with twine. Cut off excess Saran wrap and twine. Repeat for remaining eggs. Drop the egg pouches into boiling water until they feel firm but not hard, about 5 minutes. Remove eggs and let cool slightly.
While eggs are boiling toss butter leaf with lemon juice, extra-virgin olive oil, salt and pepper. Divide evenly among six plates and top with roasted mushrooms and pancetta.
Cut off the bunched top of the egg pouch. Be careful not to cut the egg. Gently pull off Saran wrap and slide the egg on top of the salad. Sprinkle with freshly ground pepper. Repeat with remaining salads and serve.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/poached-egg-salad-recipe
2 Comments to “Poached Egg Salad”
Post a Comment
Great tip with the poached egg!! Will have to try that this weekend. Looks yummy!!
I’m hoping this means you’ve got a delicious brunch recipe in mind!