Poached egg salad
Poaching eggs can seem intimidating but if you stand right there and watch it, you can get really good at it and wow is it worth it! You can use any kind of vinegar you have in the house for this.
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large skillet on high heat and get hot. Add 3 tablespoons of olive oil and get hot. Add the tomatoes face side down and let cook without moving them for 5 minutes. Remove carefully and soak your pan right away!
  2. Fill a medium sized pot with water and place on heat and bring to a boil. Add 2 tablespoons of vinegar. Slowly crack the eggs individually into the water, white part first. Let cook for three minutes. Remove with a slotted spoon and drain all water.
  3. Place the tomatoes and eggs on a plate. Add the rest of the ingredients to a jar or bowl and mix well. Spoon over the tomatoes and eggs. Salt to taste.
Notes & Tips:

Feel free to add roasted peppers, olives, purple onions or cheese to this beautiful and simple salad!