Friday, February 12, 2010

Poached Egg Garden Salad

Many of you know that I have recently become a vegetarian, therefore I have begun reading and researching about vegetarian recipes through websites and magazines. I came to find that many recipes were quite intricate and required at least an entire circle around the clock in the kitchen. But some days there are not enough hours for me to fulfill what I hope to complete. And letting alone all the strenuous hours of homework and studying, I barley have time during the week to cook a gourmet meal. Therefore I realized salads are easy, quick, and extremely simple to make in a short amount of time, but I was getting tired of the same ol' same ol' house salad with tomatoes and boiled eggs. So I decided to add a bit of a twist to my new and improved favorite salad, known as the Poached Egg Garden Salad.
The reason I absolutely love and adore this salad is because well... the egg is poached!! When my mother first made a poached egg one morning for breakfast, I fell in love right away. The fact that the egg is half boiling yet still gooey and oozy in the middle, fascinates me and still puts me in awe! I never would of thought of adding this soft egg on top of a salad, but when I read about it from a cook book and then saw it on the Food Network station the next day, I knew it must be a success...and indeed it was. The soft, yellow insides of the egg ooze out ever so gently and blend with the salad dressing to create a whole new dressing of its own. This salad is refreshing, mouth watering, and just so good! (I also think it is so wonderfully amazing because who knew someone could put together such a decedent looking dinner in under ten minutes?!)
1/4 bag of baby spinach
handful of small carrots
fresh parmesan cheese
light, oily caesar dressing
one egg
Tear off all stems of spinach and clean spinach before putting into bowl. In a small frying pan, boil about a quarter full of water. Once boiling, slowly add egg to water and bring to a simmer. With a slotted spoon, gently fold the whites of the egg over the top to keep the egg as a whole. Leave alone for a few minutes white thinly and coarsely slicing the carrots and slicing thin, thin slice of cheese. Add too lettuce and toss with dressing. After about 6 or so minutes (will know when egg is ready when the yellow middle has turned a translucent white) add the egg on top of the salad, serve, and enjoy!

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