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.

Serves:
4 SERVINGS
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Ingredients
Instructions
  • 4 fresh eggs
  • 1/2 dl vinegar
  • 20 slices baguette
  • 3 tbsp olive oil
  • Fresh green salad (here field lettuce and oak lead)
  • 5-6 radishes
  • 100g Castello® Mature Cheddar
  • Fresh herbs
Instructions
  1. Roast the sliced baguette crisp in a pan with oil.
  2. Brush oil on baguette and cook it on a grill pan.
  3. Slice the radishes on a mandolin and place them in ice water so they crisp up.
  4. Bring a pot of water to a boil. Turn down so it keeps the heat and add salt and vinegar.
  5. Make a spin in the water and add the egg.
  6. Use a spoon to gather the egg whites. Let it poach for 4-5 minutes and place it in ice water to stop cooking.
  7. Add washed lettuce to a bowl, then the poached eggs and top with croutons, thinly sliced cheese, radishes, and herbs.
  8. Finish with a little salt, pepper, and olive oil.
  9. Serve immediately.