← All recipes

🍽️ Dandelion Salad with Poached Egg

405 kcal · 30 min · 4 servings

Ingredients

• 150 g whole grain bread
• 8 tbsp olive oil
• 250 g young dandelion
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 0.5 tsp liquid honey
• sea salt
• pepper from the mill
• 5 tbsp white wine vinegar
• 4 eggs
• 2 tbsp chopped parsley

Instructions

1. 1. Cut the bread into coarse cubes.
2. 2. Toss the bread cubes with three tablespoons of olive oil.
3. 3. Fry the bread pieces in a non-stick pan over low heat until crispy.
4. 4. Remove the toasted bread pieces from the pan.
5. 5. Place them on kitchen paper to absorb excess oil.
6. 6. Wash the dandelion greens thoroughly.
7. 7. Remove any woody or wilted parts.
8. 8. Trim any very long stems slightly.
9. 9. Shake the dandelion greens dry.
10. 10. Whisk white balsamic vinegar, lemon juice, and the remaining olive oil in a small bowl.
11. 11. Stir the honey into the vinegar-oil mixture.
12. 12. Season the dressing with salt and pepper to taste.
13. 13. Add one liter of water, white wine vinegar, and one tablespoon of salt to a small saucepan.
14. 14. Bring the liquid to a boil.
15. 15. Crack each egg individually into a small cup.
16. 16. Gently slide the eggs one by one into the simmering water.
17. 17. Let the eggs cook in the hot water for four to six minutes.
18. 18. Toss the dandelion greens in a large bowl with the prepared dressing.
19. 19. Fold in the fresh parsley.
20. 20. Divide the salad among the plates.
21. 21. Place one poached egg on each salad plate.
22. 22. Sprinkle the crispy bread cubes over the eggs.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 405
• Protein: 11 g · Fett/Fat: 32 g · Carbs: 18 g