Dandelion Leaves with Poached Eggs Recipe

Free Recipe Dandelion Leaves with Poached Eggs

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Dandelion Leaves with Poached Eggs Recipe

1-1/4 kg Dandelion leaves.
4 Eggs
1 ts Seasalt.
1 tb Vinegar.
3 tb Groundnut oil.
Salt; pepper.

Dandelion Leaves with Poached Eggs Preparation

1 Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper. 2 Heat a saucepan with a teaspoonful of seasalt. When the water boils, break in the eggs one by one, to poach them. Cook them for 2 minutes, then slide them carefully onto a plate. 3 Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg. A hardy plant which grows spontaneously in Europe, the dandelion is called pissenlit in French, but is also known as dent-de-lion (lion”s tooth), because of its serrated leaves which grow in clusters. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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