This is a protein packed salad with a perfectly poached egg pomegranate seeds and a delicious blackberry vinaigrette. It's easy to make and a family favorite.
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Andrew Zimmern cooks: Poached Egg Salad with Bacon Vinaigrette
To poach the egg first bring a pan of water to the boil and add a little vinegar. Once the water is boiling reduce the heat to low and whisk gently to create a vortex effect. Carefully slide the egg into the swirling water and cook until it reaches your desired doneness.
Alternatively you can opt for the following poaching method: crack the egg into a plastic bag add a little vegetable oil and tie the bag tightly. Submerge this bag in boiling water for a few minutes. Once the egg is perfectly poached simply cut the bag open and voila – you have a poached egg without the hassle.
For the vinaigrette puree the blueberries and add the olive oil and balsamic vinegar. Season with a pinch of salt and a pinch of pepper.
