Thursday, June 2, 2011

Dandelion Leaves With Poached Eggs

  • Dandelion leaves.
  • 4 Eggs
  • 1 ts Seasalt.
  • 1 tb Coconut Vinegar, or Balsamic
  • 3 tb Peanut oil.
  • Sea Salt
  • freshly cracked pepper 
Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper. Heat a saucepan with a teaspoonful of seasalt. When the water boils, break in the eggs one by one, to poach them. Cook them for 2 minutes, then slide them carefully onto a plate. Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg.

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