This poached egg Salad is very simple. Cooked with grilled fish and baked sweet potato, plantain and mixed greens is light and great for the summer as I find myself eating less heavier meals. Garnished with ceaser salad and chives, gives it a fresh finish. I do like my poached eggs on the runny side. If the ceaser salad isn’t what you prefer I’m sure swapping it with your preferred salad dressing would still turn out amazing as it is more suited to your palate. This new to be comfort food recipe is so simple and great way to start the day or end your night.
A few notes… The cooked vegetable base makes for an even more easy-to cook salad! The fish I decided to use was mackerel as it’s oily and packed omega 3 antioxidants. Once you get the hang of this you can practically incorporate anything and swap out the vegetables of your choice.
40g, (Spinach, Watercress & Rocket)
2, Poached Eggs
1/2, Sweet Potato
50g, Smoked Mackerel
80ml, Ceaser Dressing
2 tbsp, Olive Oil
- Wash, Prep and weight everything (Mis en place). Pre heat the oven at 180 degrees , have a pan and a pot on a medium low heat in the meantime. In the pot have it half full of water and vinegar for the poached egg.
- Add the sweet potatoes in the oven (For 15min, seasoned and coated in oil), In the pan add in the oil and turn up the heat. Pour in the diced plantain and stir regularly for around 5min (as it may stick to the pan, add a little more oil if you see it sticking or reduce the heat). Nearing the end of the sweet potatoes place the fish in the oven and cook both for 6-7min. (Poke the potatoes to see if they are done, if so turn the oven off and leave inside).
- Grab a plate and kitchen towel pour the plantain onto the tissue and allow it to soak up the oil. In the pot with water and vinegar, which should be on a hard simmer (Just before bubbling) pour in your eggs and leave for 2min. Once done take it out and place on another plate with tissue to soak up the excess water.
- Assembling will start at this point, get the plate you wish to eat from, place the greens first, then drop around the sweet potatoes, plantain and fish (You can serve the fish whole as it is, but I cut mine into smaller pieces). Drizzle over the Cesar dressing, place the poached eggs on top and finish off with chopped chives. (I also finished it off with some black sesame seeds)
Please like and share and let me know how it goes.