I can’t believe how quickly my deck garden has flourished! The lettuce, arugula and cilantro are going off. I realized it was high time to make use of these wonderful vegetables to make way for the next round of growth. What better than a spring salad breakfast?
A poached egg was the logical accompaniment. Even better if you have fresh eggs from the farmer’s market. I started by boiling some water (about 2-inches in depth) in a small saucepan with a pinch of salt and splash of vinegar.
Meanwhile, I picked a few leaves off the biggest plants, along with a couple new small spring onions, cleaned them thoroughly and arranged them on a plate. A light vinaigrette was in order. I whisked together two tablespoons of olive oil, a splash of white balsamic vinegar and a few drops of lemon juice with a fork and drizzled it over the greens.
By now, the water was boiling. I turned it down very low, so it was at a bare simmer, cracked an egg into a separate bowl and then carefully slid the egg into the water to poach for five minutes.
I decided to add a few sliced Kalamata olives with the salad. When the egg was ready, I scooped it out with a slotted spoon and carefully laid it amongst the greens. A dusting of kosher salt, ground pepper and Parmesan was the perfect finish. Delicious!