Mixed herb, pecorino cheese, and crouton salad with poached egg recipe by Teddy Hall.
Ingredients
1 small ciabatta (use day-old bread)
olive oil for frying and greasing
freshly ground black pepper
butter lettuce
an assortment of micro-leaves (or mixed salad leaves/herbs)
pecorino cheese for crumbling
6 eggs
1-2 small fresh chilies, de-seeded and slivered for garnishing
Recipe
Serves 6
Slice the ciabatta and chop it into small cubes. Place a large pan over medium heat and drizzle in a generous amount of olive oil. When hot enough, toss the bread cubes into the pan, season with freshly ground black pepper, and fry, tossing regularly, until the croutons are golden brown. Remove and place on paper towels to drain.
Arrange a few leaves of butter lettuce on each individual plate. Garnish with a selection of freshly picked micro-leaves: beetroot, pea, mustard. (Alternatively, use a pre-packaged assortment of green leaves and herbs.) Crumble some pecorino over the leaves. ('I like Hijke's Pecarina, a nice mature one.') Sprinkle with a small handful of croutons.
To poach the eggs, use a poaching pan. If you don't have one, use the following method:
Fill a large saucepan with water and bring to a boil. Oil a small ramekin (about 8 cm in diameter), place a sheet of clingfilm (at least 20 x 20 cm) over it and shape it into the ramekin as a lining. Carefully break an egg into it, pull the overhanging sides of cling film together into a parcel (making sure all the air is squeezed out of the 'parcel' without breaking the yolk) and tie with a plastic tie. Place the parcel in the boiling water, making sure it floats and doesn't touch the bottom of the saucepan. Follow the same procedure with the other five eggs. Allow cooking until the white is firm but the yolk is still soft (and slightly runny).
Place a poached egg on each of the plated salads and garnish with a couple of slivers of chilli. Guests may season with Maldon sea salt and freshly ground black pepper to taste.
Wine Pairing
Teddy Hall Dr Jan Cats Chenin Blanc Reserve or Teddy Hall Blanc de Blancs MCC