30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Poke Sallet And Eggs
A refined take on Poke Sallet and Eggs, featuring perfectly poached eggs and a vibrant smoked paprika vinaigrette.
Total Time
60
Yield
4
Calories
280 cal
Difficulty
Medium
Cuisine
Southern
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What You'll Need
Equipment:
Large pot, Small pot, Ramekins, Jar with lid, Slotted spoon, Plates •
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Instructions
Wash Poke Sallet leaves thoroughly in multiple changes of cold water.
Prepare Vinaigrette: Combine all Vinaigrette ingredients in a jar and shake well to emulsify.
Poach Eggs: Bring a pot of water to a simmer. Add a splash of vinegar. Crack eggs into individual ramekins. Gently slide eggs into simmering water and poach for 3-4 minutes, until whites are set and yolks are runny.
Place Poke Sallet leaves on plates. Drizzle with Vinaigrette.
Carefully place a poached Egg on top of each portion of Poke Sallet.
