Frisée and Wild Mushroom Salad with Poached Egg

Ingredients for Frisée and Wild Mushroom Salad with Poached Egg

• 675g assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced

• 90ml extra-virgin olive oil, divided

• Coarse kosher salt

• 45ml fresh lemon juice, divided

• 6 large eggs

• 2 small heads of frisée (about 250g ), torn into small clumps

• 2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal

How to make Frisée and Wild Mushroom Salad with Poached Egg

Preheat oven to 191°C. Place mushrooms in large bowl. Toss with 60ml oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.

Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tablespoon lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, 1 at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.

Using slotted spoon, transfer eggs to bowl of cool water. Reserve skillet with poaching water. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Bring reserved skillet of water to simmer. Rewarm eggs 1 minute.

Whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisée, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.