A poached egg salad with anchovies
Method
- To make the mayonnaise, whiz up 2 eggs with the extra egg yolks and mustard until it reaches the right consistency. Then toss with the chopped anchovies, lemon juice and 1 tbsp chopped parsley. Set aside.
- Heat a little oil in a heavy-bottomed pan and briefly sauté the capsicums, spring onions and corn.
- In another pan, add the vinegar to simmering water, swirl and carefully break the remaining 4 eggs into the pan. Gently cook for about 1 min. Then turn off the heat, cover and set aside for 10 mins.
- To serve, arrange the lettuce leaves on individual plates and scatter with the corn mixture, tomatoes and croutons. Then top with the white anchovies, a poached egg and a sprinkling of mayonnaise and chopped parsley.
Ingredients
- 6 large eggs + 2 egg yolks
- 1 tbsp Dijon mustard
- 4 anchovy fillets, finely chopped
- juice of ½ lemon
- 3 tbsp chopped fresh parsley
- olive oil
- 1 green capsicum, cored, seeded & diced
- 1 red capsicum, cored, seeded & diced
- 3 spring (green) onions, finely chopped
- kernels from 2 corn cobs
- a small splash of vinegar
- the leaves from 4 baby cos lettuces
- ½ punnet cherry tomatoes, quartered
- a good handful of fried small croutons
- 8-12 white anchovies
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.