Cold Poached Egg Salad with
Watercress Sauce
This is a kind
of variation on the egg mayonnaise
theme, but I think extremely attractive and even more delicious.
Serves : 3 as a Main Course or 6 as a Starter
Ingredients:
FOR THE WATERCRESS SAUCE:
4oz / 110g Watercress, dried
on kitchen paper
2 Large Eggs
1 Level tsp Salt
1 Clove Garlic
1 Rounded tsp Mustard
Powder
10 floz / 275ml Groundnut Oil
2 tsp Wine Vinegar
1 tsp Lemon Juice
Freshly Milled Black
Pepper
TO SERVE:
Mixed Green Leaf Salad or
any Other Salad Leaves, thinly sliced
Instructions:
1.
Begin by poaching the eggs:
fill a frying pan with water to a depth of approximately 1½ inches / 4cm, then heat it up to a temperature just sufficient to keep the
water at a bare simmer.
2.
Then break
the eggs, two at a
time, into the simmering water and let them cook for 3 minutes or so.
3.
As soon as
they're cooked to your liking, use a draining spoon to lift them from the water
and transfer them to a bowl of cold water.
4.
Then cook
the remaining eggs,
and leave them in the cold water while you prepare the sauce.
5.
Separate
off the watercress
leaves and discard the stalks.
6.
Now break
the 2 eggs into the
goblet of a food processor or blender, add the salt, garlic, mustard powder and a
few twists of freshly milled black pepper, then
switch on to blend these together.
7.
Now pour
the oil in a thin
trickle through the hole in the top with the machine still switched on.
8.
When all
the oil is in, add the vinegar, lemon juice and watercress leaves, then blend again until the sauce takes on a lovely speckled
green colour.
9.
To serve,
arrange thinly sliced salad
leaves round the edges of your serving plates to form a border, then
arrange 1 or 2 eggs in
the centre and spoon the sauce over and around them.
10.
Serve with
crusty
wholemeal bread.
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