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Spring salad with poached egg, cheddar and croutons

Spring salad with poached egg, cheddar and croutons

Genuine beauty in both flavour and appearance – our recipe for Spring salad with poached egg, cheddar and croutons feels aimed at clear skies and great company. Gracefully mixing fresh greens and smooth cheese in a unique merge of flavour and texture, the combinations are satisfying and perfectly balanced.

4 servings
Roasted/Toasted Cheesy

ingredients

  • 4 fresh eggs
  • 60 ml vinegar
  • 20 slices baguette
  • 3 tbsp olive oil
  • fresh green salad (here field lettuce and oak leaf)
  • 5 - 6 radishes
  • 100 g Castello® Tickler Mature Cheddar
  • fresh herbs

preparation

A salad works great as a meal in itself – the trick is just to add some rich and filling toppings to all the fresh garden greens. In this salad we added eggs, Castello Tickler Mature Cheddar cheese and croutons. And in this salad you can skip the dressing as the egg yolk serves as the dressing.

Roast the sliced baguette crisp in a pan with oil. Brush oil on baguette and cook it on a grill pan. Slice the radishes on a mandolin and place them in ice water so they crisp up.

Bring a pot of water to a boil. Turn down so it keeps the heat and add salt and vinegar. Make a spin in the water and add the egg. Use a spoon to gather the egg whites. Let it poach for 4-5 minutes and place it in ice water to stop cooking.

Add washed lettuce to a bowl, then the poached eggs and top with croutons, thinly sliced Castello Tickler Mature Cheddar ​​cheese, radishes and herbs. Finish with a little salt, pepper and olive oil. Serve immediately.