Back

Asparagus Salad with a Runny Poached Egg

  • difficulty

    easy

  • serves

    2

  • cooks in

    0 to 15 mins

  • calories

    315 per serving

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar 
  • 200g peeled cooked beetroot cut into bite-sized pieces (omit from first part of 30 Day Get Lean)
  • 4 handfuls mixed leaves
  • Half a cucumber, cut into batons
  • 8 asparagus spear, trimmed
  • 2 large egg

Cooking Directions

  1. Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot.
  2. Divide the mixed leaves and cucumber between 2 plates.

  3. Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside.

  4. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.

  5. Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together.

  6. Top each plate with asparagus and a poached egg to serve.