Warm Chanterelle Salad With Speck And Poached Eggs
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500°F
2
Combine 4 tablespoons oil and thyme in large bowl
3
Press 2 garlic cloves into oil with garlic press; whisk to blend
4
Add chanterelles and toss to coat
5
Sprinkle with salt and pepper
6
Spray rimmed baking sheet with nonstick spray
7
Spread mushroom mixture on sheet
8
Roast mushrooms until tender, stirring occasionally, about 6 minutes
9
Cut Speck crosswise into 1/4-inch-thick strips
10
Heat 1 tablespoon oil in small skillet over medium-high heat
11
Add Speck; sauté until crisp, 4 minutes
12
Drain on paper towels
13
Toast ciabatta slices until golden; rub with remaining garlic clove
14
Drizzle with 1 tablespoon oil
15
Halve each slice lengthwise
16
Fill large skillet with water and bring to boil
17
Add 1/2 teaspoon salt
18
Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low
19
Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes
20
Meanwhile, toss lettuce and mâche with enough vinaigrette to coat
21
Mound salad on 6 plates
22
Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads
23
Garnish with mushrooms and Speck
24
Place ciabatta fingers around salad and serve immediately
25
Preheat oven to 500°F
26
Combine 4 tablespoons oil and thyme in large bowl
27
Press 2 garlic cloves into oil with garlic press; whisk to blend
28
Add chanterelles and toss to coat
29
Sprinkle with salt and pepper
30
Spray rimmed baking sheet with nonstick spray
31
Spread mushroom mixture on sheet
32
Roast mushrooms until tender, stirring occasionally, about 6 minutes
33
Cut Speck crosswise into 1/4-inch-thick strips
34
Heat 1 tablespoon oil in small skillet over medium-high heat
35
Add Speck; sauté until crisp, 4 minutes
36
Drain on paper towels
37
Toast ciabatta slices until golden; rub with remaining garlic clove
38
Drizzle with 1 tablespoon oil
39
Halve each slice lengthwise
40
Fill large skillet with water and bring to boil
41
Add 1/2 teaspoon salt
42
Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low
43
Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes
44
Meanwhile, toss lettuce and mâche with enough vinaigrette to coat
45
Mound salad on 6 plates
46
Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads
47
Garnish with mushrooms and Speck
48
Place ciabatta fingers around salad and serve immediately