Spring Salad with Poached Egg, Aged Havarti and Croutons

Ingredients for 4 servings

4 fresh eggs

3 1/3 tablespoons vinegar

20 thin slices baguette

3 tablespoons olive oil

Fresh mixed lettuce

5 to 6 radishes, thinly sliced

3 1/2 ounces Castello Aged Havarti or Extra Matured Cheddar

Fresh herbs

Spring Salad with Poached Egg, Aged Havarti and Croutons


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, cheese and croutons. And in this salad you can skip the dressing as the egg yolk serves as the dressing.

Roast the sliced baguette in a pan with oil or on a grill. Slice the radishes on a mandolin and place 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 to 5 minutes and place it in ice water to stop cooking.

Add washed lettuce to a bowl, then add the poached eggs and top with slices of baguette, thinly sliced ​​cheese, radishes and herbs. Finish with a little salt, pepper and olive oil. Serve immediately.

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