We don't know about you, but there's something about Spring that makes us think about Brunch. Not quite lunch, but definitely not breakfast.
So thanks to our friends at The Biggest Loser Club we've got this delicious and healthy poached egg salad that's perfect for a weekend morning when you feel like something different from the normal run of breakfast offerings, as well as something that's substantial enough to take you through the day.
The quantities are based on one serve only, so you need to multiply the ingredients based on the number of people you're serving.
- 1 x 60gm free range egg per person
- 1 medium tomato, quartered
- 1 cup mushrooms, halved
- 1 teaspoon vinegar
- 1 teaspoon olive oil
- 1 teaspoon thyme leaves
- 1 slice wholemeal rye bread
- 2 cups rocket leaves
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Pinch salt and pepper
To poach the egg
1. Place a saucepan of water onto a medium heat and add the teaspoon of vinegar.
2. Bring the water to the boil. Crack the egg into a cup or saucer. Gently place it in the saucepan.
3. Reduce the heat to medium and gently simmer for 2-4 minutes until the egg white is firm (and depending how you firm you like your poached eggs).
4. Remove the egg with a slotted spoon and set aside.
To make the salad
5. Meanwhile place a small non-stick fry pan over a medium heat. Place the teaspoon of olive oil in the pan (or olive oil spray if you prefer) and add the tomato, mushrooms and thyme in the pan.
6. Cook for 3-4 minutes, stirring and occasionally.
7. Once cooked, remove the pan from the heat.
8. Mix together the lemon juice, honey and a pinch of salt and pepper.
9. Place the rocket leaves on the plate. Top with the cooked mushroom and tomato mixture. Place the poached egg in the center.
10. Pour the dressing over the salad and serve warm, with a slice of toast on the side.