Chicken and Poached Egg Salad recipe, bought to you by MiNDFOOD.
Quick and easy, this chicken and poached egg salad is ideal for a late Sunday lunch.
2 egg yolks
1 tbsp white wine vinegar
1 tsp dijon mustard
2 anchovy fillets, rinsed
1/2 cup olive oil
4 small chicken breast fillets
2 baby cos lettuce, trimmed, halved lengthways
2 tsp white wine vinegar, extra
4 eggs (as fresh as possible)
finely grated parmesan, to serve
freshly ground black pepper, to serve
Place egg yolks, vinegar, mustard and anchovy fillets into a small food processor. Process until combined. With motor running, add 1/2 cup oil in a slow, steady stream until a smooth, thick sauce forms. Season with salt and white pepper. For a thinner sauce add warm water, 1 tbsp at a time.
Heat a chargrill pan over a medium-high heat. When hot, add chicken fillets and cook for 4 minutes on each side or until golden and cooked through. Transfer to a plate, cover and stand for 10 minutes before slicing.
Place a lettuce half onto each serving plate. Place chicken beside lettuce and spoon dressing over lettuce.
Bring a deep saucepan of water to the boil over a high heat. Add vinegar to water. Reduce heat to medium low. Crack an egg into a cup. Using a slotted spoon, stir water to form a whirlpool. Slide egg into water. Repeat with another egg. Cook for 2 minutes or until eggwhite is set. Remove eggs, one at a time, with a slotted spoon and place onto salad. Cook remaining eggs and place onto salad. Sprinkle with parmesan and black pepper. Serve.