Poached Eggs on Purslane Bed with Walnut Dressing

Name: Poached Eggs on Purslane Bed with Walnut Dressing
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: International
Ingredients: 2 Fresh egg; 150 g Wild purslane, raw; 1 tbsp Walnut oil; 1 tsp Apple cider vinegar

An ultra-light, rustic plate spotlighting purslane, a forgotten green packed with nutrients.

EasyPrep 10 minCook 4 min2 servings

Nutrition facts

Per serving

138Calories

8gProtein

1gCarbs

13gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Steps

1
Thoroughly wash the purslane greens and spin dry gently.
2
Poach the eggs in a pan of simmering water with a splash of vinegar for 3 minutes, then drain.
3
Make the dressing by whisking walnut oil, cider vinegar, salt, and pepper.
4
Arrange the purslane, apply the dressing, and gently top with the warm, runny poached eggs.

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