Poached eggs with charred spring onions and vinaigrette
Using simple, flavourful ingredients, this hearty breakfast with sourdough toast and scallions is a nourishing treat
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
8-10 spring onions, trimmed and cut lengthways
handful of parsley, chopped
sourdough toast with butter
4 eggs
For the vinaigrette:
4 spring onions
1 lemon
pinch of salt and pepper
1 tbsp rapeseed oil
Method
For the vinaigrette, slice three of the spring onions thinly and place in a pestle and mortar with the salt and pepper. Grind to a rough paste and place in a small bowl with the juice of one lemon and the tablespoon of oil. Whisk gently with a fork. Cut the remaining spring onion into small rounds and add to the bowl, stirring to combine.
Bring a medium-sized saucepan of water to a simmer and add a few dashes of white vinegar.
Crack the eggs into a small cup or bowl.
Create a whirlpool and slowly tip the eggs one at a time in. Cook for around three minutes.
Remove from water onto kitchen paper using a slotted spoon. Cut away any scraggly bits. Season lightly with salt and pepper.
Heat up a griddle or grill pan on a high heat and drizzle with a little olive oil. Cook the scallions until wilted and lightly charred or seared.
Drape over buttered sourdough, place the poached eggs on top and drizzle generously with the zingy spring onion vinaigrette.
