Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette Food
POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE
An easy salad jazzed up with a tangy hot dressing and dribbling poached egg.
Provided by Steph Cha
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 28m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.
- Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.
- Drizzle vinaigrette over salad and serve.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 13.8 g, Cholesterol 363.1 mg, Fat 54.3 g, Fiber 0.7 g, Protein 63.3 g, SaturatedFat 12.4 g, Sodium 320.1 mg, Sugar 11.1 g
POACHED EGG YOLKS
This decedent adventure reminds me of Mae West's quote "When I'm good, I'm very good, but when I'm bad, I'm better" NOT good for you, but easy, and oh so good!!!
Provided by GinaS
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In small pan bring water (and vinegar if using) to a soft boil.
- Meanwhile, toast and butter (or otherwise dress) English muffin halves.
- Drop egg yolks into simmering water and cook for one min (or less) until done to desired consistancy.
- Place yolk on top of muffin and break so that it can soak in to the muffin.
- Salt and pepper to taste.
- Devour.
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