adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Char-grilled vegetable salad with poached eggs
Char-grilled vegetable salad with poached eggs
0 Likes
Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Poached egg yolk dressing over fresh vegetable salad.
Ingredients:
  • 1kg egg tomatoes, halved lengthways
  • 45.50 gm extra virgin olive oil
  • 2.50 gm caster sugar
  • 20.00 ml balsamic vinegar
  • 81.68 gm whole-egg mayonnaise
  • 1 garlic clove, crushed
  • 100g baby rocket leaves
  • 200g char-grilled eggplant, cut into thick strips
  • 200g drained marinated artichoke hearts, cut into thin wedges
  • 120g bocconcini, torn
  • 80g olive
  • 4 poached eggs (follow basic poached eggs recipe to end of step 4)
  • 60g shaved parmesan
Instructions:
  • Preheat your oven to 170C. Line a large oven tray with parchment paper and top it with a wire rack.
  • Arrange tomatoes cut-side up on a rack and drizzle with 1 tablespoon of oil. Sprinkle with sugar, and season with salt and pepper to taste. Bake for 1 1/4-1 1/2 hours until tomatoes slightly shrivel around the edges and reduce in size. Allow to cool completely.
  • Combine the remaining oil and vinegar, season to taste, then whisk together with mayonnaise, garlic, and 1 tablespoon hot water. Season well. Drizzle the mixture over the rocket and toss to combine.
  • Arrange the rocket, eggplant, artichoke, bocconcini, and olives on 4 plates. Place a poached egg on top of each plate. Drizzle with garlic mayonnaise, sprinkle with parmesan, season to taste, and serve right away.

Similar Recipes