Broad Bean and Asparagus Salad With Poached Egg
Recipe: #15929
November 14, 2014
Categories: Salads, Main Dish Salad, Eggs, Asparagus, Brunch, Mothers Day, Gluten-Free, Kosher, Non-Dairy, more
"Saving this one as very shortly we should have some broad beans to pick and it looks like a deliciously healthy brunch."
Original is 4 servings
Ingredients
- DRESSING
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Nutritional
- Serving Size: 1 (312.6 g)
- Calories 609.6
- Total Fat - 34 g
- Saturated Fat - 4.6 g
- Cholesterol - 208.3 mg
- Sodium - 353.8 mg
- Total Carbohydrate - 64.2 g
- Dietary Fiber - 6.5 g
- Sugars - 55.1 g
- Protein - 17.2 g
- Calcium - 98.6 mg
- Iron - 4.2 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a big pot of salted water to the boil and added the vegetables - asparagus to sugar snap peas and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
Step 2
Toss through the mint leaves.
Step 3
Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
Step 4
Combine the 4 dressing ingredients, I would suggest putting them into a jar and screw the lid on and shake well to combine and then drizzle over and toss through the salad vegetables.
Step 5
Poach your eggs and serve individually on top of a serve of the salad.
Tips
No special items needed.
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