Poached Egg with Watercress
You do not need to be a master chef to learn to poach an egg and enjoy that glistening, runny consistency when your fork pierces the outer egg white. Poached eggs can add important protein to simple salads or other vegetable dishes. This recipe will teach you how and offers a very simple meal.
Makes
Serving size
Ingredients
¼ cup olive oil
1 (48g) lemon, freshly squeezed
2 cups watercress, chopped
2 teaspoons apple cider or white vinegar
2 eggs, cold
2 teaspoons capers
½ teaspoon black pepper, freshly ground
Instructions
- Combine the olive oil and the lemon in a jar with a lid. Shake vigorously to combine.
- Toss the watercress with the dressing and set aside.
- Fill a medium saucepan with 1 inch of water in a small skillet. Add 2 teaspoons vinegar and bring to a boil.
- Reduce heat to a gentle simmer. Crack 1 very fresh cold large egg into a small ramekin.
- Drop the egg carefully into the water. Do not stir. Repeat with 2nd egg.
- Cover and turn off the heat. Time for 5 minutes.
- Divide the watercress salad onto two plates. Place a poached egg on top of each.
- Garnish with a teaspoon of capers over each salad.
- Season with black pepper and serve.
Cooking Tip
You can practice the poached egg with just one egg for breakfast until you get the hang of this technique and want to prepare atop this salad. Then you can add a poached egg to other dishes when some protein is needed.
Recipe contributed by FamilyCook Productions
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