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Salad, served with crostini with ERU Spreadable Goat Cheese and a poached egg
For on the go, on a picnic or to take with you to work: this healthy salad. The salad with crostini, ERU Spreadable Goat Cheese and a poached egg is quick and easy to prepare.
25 min
Lunch, Dinner
ERU Spreadable Goat Cheese
4 people
Ingredients
- 5.3 oz young salad leaves (mesclun)
- 1 head of frisée lettuce
- 2 ciabatta
- 3.5 oz ERU Spreadable Goat Cheese
- 4 eggs
- 2 tablespoons of basil
- 2 tablespoons of chervil
- 10 pitted black or green olives
- Pepper and salt to taste
- Olive oil to taste
Preparation| 15 min
- Carefully wash the young lettuce leaves.
- Pick and wash the inside leaves of the frisée lettuce.
- Pick the basil and the chervil and rinse them.
- Slice the olives in to neat rings.
- Cut the ciabatta into slices of about 1 cm thick and brush them with olive oil.
- Grill the slices of ciabatta in a grill pan and spread them with ERU Spreadable Goat Cheese.
Prepare| 10 min
- Bring a pan of water to the boil and turn down the heat as soon as the water is boiling.
- Poach the eggs.
- Remove the eggs from the water with a slotted spoon and sprinkle with a little salt.
- Make a salad dressing with olive oil and salt.
- Place the sliced ciabatta with ERU Spreadable Goat Cheese in the oven for 3 minutes.
- Dress the salad on the plate and place the poached eggs and the sliced ciabatta on top.
- Garnish with the olive rings and fresh herbs.
Ingredients
- 5.3 oz young salad leaves (mesclun)
- 1 head of frisée lettuce
- 2 ciabatta
- 3.5 oz ERU Spreadable Goat Cheese
- 4 eggs
- 2 tablespoons of basil
- 2 tablespoons of chervil
- 10 pitted black or green olives
- Pepper and salt to taste
- Olive oil to taste
