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A poached egg salad with anchovies


  • 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.


  • 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.

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