February 28, 2014

Grapefruit & Poached Egg Salad


Funnily enough, not long after I posted my article on the blog last week, giving you my top tips to stay in shape this winter, both Luke and I got really poorly over the weekend and into the week. We both caught one of those contagious nasty bugs and were left depleted of energy. Being ill is always a humbling experience I find, having to accept to let go and be patient, and look after yourself with tender loving care during the recovery process.


On a totally different topic, did you know that February is National Grapefruit Month? I have a backlog of one year (!) of magazines to read at home (as I tend to read magazines from front to back, in every detail, and buy more than I have time to read!), and I was reading a travel magazine dating back from Feb 2013, in which I learnt that February is the month of the year to celebrate grapefruit. This was the perfect opportunity for me to come up with a recipe that would include this vitamin bomb of a fruit. I chose a savoury dish which is pretty versatile and could be served for a posh brunch, a light lunch or dinner.


Grapefruit & Poached Egg Salad – serves 2
•2 large handfuls salad leaves such as lamb lettuce, ruby chard
•2 red grapefruits
•Salt and pepper
•1tsp wholegrain mustard
•1tbsp cider vinegar
•2tbsp extra virgin olive oil
•2 slices sourdough bread
•2 fresh eggs

1.Place one large handful salad in each plate. 
2.Prepare the grapefruits by peeling them using a knife and separating it into wedges, carefully removing any skins. Spread the grapefruit on top of the green leaves. Reserve any grapefruit juice in a little bowl.
3.Prepare the seasoning: in the bowl in which you’ve reserved any grapefruit juice, add a bit of salt and pepper, the cider vinegar and olive and mix well.
4.Toast the sourdough slices. Place on the salad.
5.Bring a pan of water to the boil. Carefully crack the eggs one at a time in a slotted spoon, shaking out any excess liquid and delicately transfer into the pan of boiling water. Leave to cook for 3min and then take out of the water with a slotted spoon and place one egg on top of each slice of bread.
6.Drizzle with the seasoning and serve straight away.

Salade au Pamplemousse et Œuf Poché – pour 2 personnes
•2 grosses poignées de salade, telle que de la mâche
•2 pamplemousses roses
•Sel et poivre
•1cc de moutarde à l’ancienne
•1cs de vinaigre de cidre
•2cs d’huile d’olive extra vierge
•2 tranches de pain au levain
•2 œufs frais

1.Mettre une poignée de salade dans deux assiettes.
2.Préparer les pamplemousses en les pelant à l’aide d’un couteau et les séparer en quartiers en retirant autant de peau/membranes blanches que possible. Répartir sur les feuilles de salade. Récupérer le jus éventuel dans un petit bol.
3.Préparer l’assaisonnement : dans le bol où vous aurez récupéré le jus, ajouter du sel et du poivre, la moutarde, le vinaigre et l’huile et bien mélanger.
4.Faire griller les tranches de pain. Les mettre sur la salade.
5.Porter une petite casserole d’eau à ébullition. Casser un œuf au dessus d’une écumoire et égoutter l’excès de liquide, puis transférer délicatement dans la casserole. Répéter avec l’autre œuf. Laisser cuire 3min puis retirer du feu et sortir les œufs de l’eau à l’aide de l’écumoire et mettre un œuf sur chaque tranche de pain dans les assiettes.
6.Arroser d’assaisonnement et servir de suite.

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