Poached egg-and-atchar salad
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- Siba Mtongana
- 4
- Easy
- Carb Conscious Dairy free Fat conscious
- 10 minutes
- 5 minutes
- Villiera Chenin Blanc 2013
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 3 T white wine vinegar
- 4 extra-large free-range eggs
- 100 g asparagus tips, steamed
- 80 g baby rocket
- 4 T mango or butternut atchar
- For the dressing, mix:
- 3 T balsamic vinegar
- 6 T olive oil
- chilli flakes, a pinch
- cayenne pepper, a pinch
- sea salt and freshly ground black pepper, to taste
Cooking Instructions
Fill a saucepan two-thirds of the way with water and bring to the boil. Add the vinegar. Reduce the heat and bring to a gentle simmer, stirring?to create a whirlpool.
Crack the eggs into the water and cook for 4 minutes. Remove the eggs using a slotted spoon.
Place each egg on a bed of baby rocket and asparagus tips and top with the atchar. Lightly drizzle over the dressing.
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