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Spring salad with poached eggs, Havarti and croutons

Spring salad with poached eggs, Havarti and croutons

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

4 servings
Roasted/Toasted Cheesy


  • 4 fresh eggs
  • ¼ cup vinegar
  • 20 slices baguette
  • 3 tbsp olive oil
  • fresh green salad (here field lettuce and oak leaf)
  • 5 - 6 radishes
  • 3½ ounces Castello® Aged Havarti
  • fresh herbs


1. Either toast the baguette until crisp in a pan with oil or brush oil on the baguette and toast it on a grill pan.

2. Slice the radishes on a mandolin and place them in ice water so they crisp up.

3. Bring a pot of water to a boil. Reduce the heat so it keeps warm and add salt and vinegar.

4. Make a spin in the water and add the egg. Use a spoon to gather the egg whites. Poach for 4-5 minutes, then place it in ice water to stop cooking process.

5. Add washed lettuce to a bowl, then the poached eggs and top with croutons, thinly sliced ​​Aged Havarti cheese, radishes and herbs.

6. Finish with a little salt, pepper and olive oil. Serve immediately.