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Ingredients
Poached Eggs with Cucumber and Cress Vinaigrette
- Ingredients
- 1 bunch scallions
- 6 Tbsps vegetable oil
- 125 milliliters instant Vegetable broth
- 3 Tbsps Fruit Vinegar
- 60 grams Pickled cucumber
- 1 tsp medium hot Mustard
- 1 Tbsp Caper
- salt
- freshly ground pepper
- 1 pinch sugar
- 2 bunches Cress
- 1 splash Vinegar
- 8 very fresh, medium-sized eggs
Rinse scallions, wipe dry and cut into thin rings. Heat oil in a pan and sauté scallions for about 2 minutes. Deglaze pan with broth and vinegar. Place mixture in a bowl.
Rinse cucumber, pat dry and cut lengthwise, then finely dice. Stir cucumber, mustard and capers into scallion mixture. Season with salt, pepper and sugar. With kitchen shears, cut cress from 1 box and add to mixture.
Heat salted water in a wide, shallow pot, bring to a boil and add a dash of vinegar. Crack open eggs one at a time and slide carefully into boiling water. Use a spoon to gently push egg whites closer to yolk. When poaching multiple eggs, leave some space between each egg. Cover and poach eggs over medium heat for 5-6 minutes. Carefully lift eggs from water with a slotted spoon, then briefly drain on paper towels. Cut cress from remaining box. Place eggs on plate and top with cress vinaigrette. Garnish with remaining cress. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |