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Poached Eggs with Iceberg Salad

Healthy salad by the side of delicious and delicate poached egg
Chef Ranveer Brar's Poached Eggs with Iceberg Salad recipe
Serves

- 2

Cooking Time

-10-12 Min

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • 1 red bell peppers
  • 1 yellow bell peppers
  • 1 green bell peppers
  • 1 Cucumber
  • salt to taste
  • 1 tbsp mustard paste
  • 2 tbsp olive oil
  • 1 tsp White vinegar
  • 2 spring onions
  • 2 Eggs
  • 1/4 head iceberg lettuce
  • For Garnish 1 tomato
  • 2 to 3 green olives

HOW TO PREPARE POACHED EGGS WITH ICEBERG SALAD

  1. 1

    Take red bell peppers yellow bell peppers, green bell peppers and cucumber.
  2. 2

    Cut thin slices of them.
  3. 3

    Take some portion in a bowl and some trimmings in a blending jar.
  4. 4

    For the dressing: Add salt, black pepper, mustard paste, olive oil and white vinegar in the blending jar with trimmings.
  5. 5

    Blend all the ingredients.
  6. 6

    Add finely chopped spring onion greens.
  7. 7

    In a cooking pot, heat water, add salt and white vinegar.
  8. 8

    Break one egg into a bowl.
  9. 9

    Gently add it the boiling concoction.
  10. 10

    Then add the second egg in the same way.
  11. 11

    Allow it to cook.
  12. 12

    Take the bowl of mixed bell peppers and cucumber.
  13. 13

    Add the dressing and mix it well.
  14. 14

    Place the mixture on the plate.
  15. 15

    Add some more dressing over it.
  16. 16

    Place the lettuce head on the plate.
  17. 17

    Gently place the poached egg on the salad.
  18. 18

    Add some dressing and black pepper on the egg.
  19. 19

    For garnish: Prepare a skewer with tomato and green olives place it on the side.
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