Fresh Garden Poached Egg Salad

Simple Poached Egg with Fresh Salad

Ingredients:

• 2 large eggs
• 1 carrot, sliced
• 1 tomato, cut into wedges
• 1 cucumber, sliced
• Fried shallots (for garnish)
• Salt and pepper, to taste

Steps:

1. Prepare the Poached Eggs:

   • Fill a saucepan with water and bring it to a gentle boil.
   • Carefully crack the eggs into the boiling water.
   • Cook until the egg whites are set but the yolks remain runny, approximately 3-4 minutes.
   • Remove the eggs with a slotted spoon and set them aside.

2. Prepare the Vegetables:

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   • Bring a separate pot of water to a boil.
   • Add the sliced carrot and broccoli to the boiling water, cooking until they are tender yet crisp, about 3-4 minutes.
   • Transfer the vegetables to a bowl of ice water to stop the cooking process, then drain.

3. Sauté the Vegetables:

   • In a skillet over medium heat, briefly sauté the blanched vegetables.
   • Season with salt and pepper to taste.
   • Remove from heat.

4. Assemble the Salad:

   • Arrange the sliced carrot, tomato wedges, and cucumber on a plate.
   • Place the poached eggs on top of the vegetables.
   • Garnish with fried shallots.

5. Serve:

   • Serve immediately and enjoy this light, nutritious meal!

This simple yet delightful dish combines the delicate flavor of poached eggs with a fresh and colorful salad, making it perfect for a quick, healthy meal.