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Poached chicken, googy egg and asparagus salad
Poached chicken, googy egg and asparagus salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 450g bread
  • 40g parmesan, finely grated
  • 2 bunches asparagus, trimmed
  • 2 small skinless chicken breasts, cut into 3 lengthways
  • 40.00 ml white wine vinegar
  • 4 (59g each) fresh organic free-range eggs
  • Juice of 1 lemon
  • 16 small inner cos lettuce leaves (about 1/2 large cos)
Instructions:
  • Preheat the oven to 190°C fan-forced (210°C conventional). Combine bread, 2 tablespoons of oil, and half of the parmesan in a roasting pan. Season with salt and pepper, toss well, and bake for 20 minutes or until the croutons are golden brown, remembering to turn them occasionally.
  • While you wait, bring a saucepan of salted water to a boil. Cook asparagus for 3 minutes until tender. Refresh under cold water. Keep the water simmering for the next steps. Add chicken to water and cook for 6 minutes. Remove, cool slightly, then tear into large pieces.
  • Pour vinegar into gently simmering water. Crack an egg into a cup. Swirl the water gently, then slide the egg into the water and cook for 1 1/2 minutes. Use a spoon to transfer the egg to a bowl of cold water, and repeat with the rest of the eggs. Toss together asparagus, chicken, lemon juice, remaining oil, and parmesan in a bowl. Season the mixture to taste. Divide cos among plates, layer with chicken salad, croutons, and a drained poached egg. Serve promptly.

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