Poached Eggs with Iceberg Salad By Ranveer Brar

Poached Eggs with Iceberg Salad

Healthy salad by the side of delicious and delicate poached egg
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Cooking Time

10-12 Min

Meal Type


Preparation Time

20 Min



Rate This Recipe6


  • 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


  1. 1

    Take red bell peppers yellow bell peppers, green bell peppers and cucumber. Cut thin slices of them. Take some portion in a bowl and some trimmings in a blending jar.
  2. 2

    For the dressing: Add salt, black pepper, mustard paste, olive oil and white vinegar in the blending jar with trimmings. Blend all the ingredients.
  3. 3

    Add finely chopped spring onion greens. In a cooking pot, heat water, add salt and white vinegar.
  4. 4

    Break one egg into a bowl.
  5. 5

    Gently add it the boiling concoction. Then add the second egg in the same way. Allow it to cook.
  6. 6

    Take the bowl of mixed bell peppers and cucumber. Add the dressing and mix it well.
  7. 7

    Place the mixture on the plate. Add some more dressing over it.
  8. 8

    Place the lettuce head on the plate.
  9. 9

    Gently place the poached egg on the salad. Add some dressing and black pepper on the egg.
  10. 10

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

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