Name: Poached Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 60 Brussels sprouts (washed, halved, bottoms trimmed); 3 tablespoons extra virgin olive oil; Kosher salt; Freshly ground black pepper; 2 heads frisée or other green lettuce (washed and roughly torn); 4 eggs; 1 teaspoon kosher salt; 2 teaspoons white vinegar; 2 scallions (thinly sliced on an angle); 8 slices 1 package Jack's Gourmet facon, crisped and crumbled (optional); 2 tablespoons mayonnaise; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon sugar; ¼ teaspoon jalapeño (finely minced); Kosher salt; Freshly ground black pepper

Poached Egg Salad

This salad was inspired by one at Mike’s Bistro, an iconic kosher restaurant in Manhattan. The memorable combination of slightly bitter frisée, runny egg, crispy duck bacon, and creamy ranch-style dressing, makes this salad a standout. If you’ve never poached an egg, follow the easy steps below.

Poached Egg Salad

Prep Time 10

Cook Time 30

Total Time 40

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Servings

Ingredients

60 Brussels sprouts washed, halved, bottoms trimmed
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 heads frisée or other green lettuce washed and roughly torn
4 eggs
1 teaspoon kosher salt
2 teaspoons white vinegar
2 scallions thinly sliced on an angle
8 slices 1 package Jack’s Gourmet facon, crisped and crumbled (optional)
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon sugar
¼ teaspoon jalapeño finely minced
Kosher salt
Freshly ground black pepper

Instructions

Dressing:
Whisking together all the ingredients until smooth. Set aside.
Salad:
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Toss Brussels sprouts with evoo and season with salt and pepper. Roast at 400°F for 20 to 25 minutes, or until sprouts are nicely browned and crisp around the edges.
Assemble the salad by layering the frisée and Brussels sprouts on four individual plates or one large platter. Top salad with sliced scallions, dressing, and poached egg. Serve.
Poached Eggs:
Fill a medium saucepan halfway with water. Add the 1 teaspoon of salt and vinegar. Bring to a simmer over medium heat.
Working with one egg at a time, crack an egg into a small glass. Swirl pot to create a whirlpool with your simmering water. Quickly add egg and continue to gently swirl in order to keep the egg whites close to the yolk. Turn the heat off and let sit for 5 minutes, untouched. Remove with a slotted spoon and place on top of salad. Continue with the remaining 3 eggs.
Alternatively, eggs can be placed in an ice bath and refrigerated for up to 8 hours, and can be re-warmed by soaking in warm water for a few minutes.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015. SUBSCRIBE NOW