Salad with poached egg and ERU Chèvre doux crostini
recipe with ERU Chèvre doux
Salad with poached egg and ERU Chèvre doux crostini

Salad with poached egg and ERU Chèvre doux crostini

  • 25 min
  • Lunch
  • ERU Chèvre doux
  • 4 personen

Ingredients

  • 100 grams ERU Chèvre doux
  • 100 grams mesclun
  • 1 head of frisée lettuce
  • 2 pieces ciabatta bread
  • 30 grams basil
  • 30 grams chervil
  • 10 pitted green olives
  • Olive oil, extra virgin
  • 4 eggs
  • Salt & pepper

Method| 25 min

  • Rinse and clean the lettuce and herbs.
  • Tear off the leaves of the basil, chervil and set them aside.
  • Mix all lettuce leaves in a salad bowl.
  • Slice the olives in small rings and set aside.
  • Cut the ciabatta bread into slices, about 1 cm thick.
  • Brush both sides of the slices with olive oil and grill them on both sides in a grill pan. Spread ERU Chèvre doux on the slices.
  • Bring water to the boil in a pan and turn down the heat. Poach the eggs in the boiling water.
  • Remove the eggs from the water with a slotted spoon, dry them and season with salt.
  • Dress the lettuce with olive oil, salt and pepper.
  • Serve the salad on 4 plates with a poached egg and crostini.
  • Garnish with the olive rings and herbs.
tags:
  • Geitenkaas

Ingredients

  • 100 grams ERU Chèvre doux
  • 100 grams mesclun
  • 1 head of frisée lettuce
  • 2 pieces ciabatta bread
  • 30 grams basil
  • 30 grams chervil
  • 10 pitted green olives
  • Olive oil, extra virgin
  • 4 eggs
  • Salt & pepper