food Program

Farm Eggs and Garden Greens

photo from Eve Fox

Contributed by Marjorie Taylor, The Cook’s Atelier

This recipe comes from Marjorie Taylor, the proprietor of The Cook’s Atelier. She cooks and writes about food from her tiny home in Burgundy, France. Marjorie’s salad captures the essence of spring. A poached farm egg is nestled in baby bitter greens and drizzled with lemon shallot vinaigrette.

4 handfuls of mixed baby greens such as arugula, beet shoots, and frisée
12 cup assorted herbs such as parsley, chervil, tarragon, thyme, mint, and chives
12 cup croutons, toasted
12 cup shelled walnuts, toasted
14 cup lemon shallot vinaigrette (recipe follows)
4 farm eggs, poached

For the vinaigrette:
In a screw-top jar combine 1 tbsp of chopped shallot, 23 cup extra-virgin olive oil with 13 cup of freshly squeezed lemon juice, and 12 tsp of Dijon mustard. Cover and shake well. Season to taste with salt and freshly ground pepper.

For the salad:
In a large bowl, toss the greens, herbs, croutons and walnuts. Drizzle with just enough of the vinaigrette to coat and toss gently.
Divide the salad among individual salad plates and top with the warm poached egg and serve immediately.

The key to perfectly poached eggs is the freshness of the egg. Fresh eggs poach better because the yolk and whites are thicker and more cohesive. A little vinegar in the water will help the whites to set faster.