SARDINE TOASTS WITH POACHED EGG AND PEA AND BROCCOLI SALAD
This is a quick dish, even though there are three components in it. The trick is to make all these things simultaneously, but it shouldn't be too difficult. Plan ahead!
One thing to notice here: usually when chefs poach the eggs they use a little vinegar in the water in order to help the egg white coagulate quickly. This is not necessary, and you can get a better textured eggs by first draining off the most runny part of the egg white (this will then not create threads in the water and you will get a smoother surface on the egg). See the recipe for more details on that.
4 servings
Poached eggs:
4 eggs, fresh and at room temperature
Toasts:
4 slices of nice tasty bread
2 tbsp black olive tapenade
8 sardines in oil
1 tbsp capers
2 tbsp olive oil
Salad:
150 g/5 oz bacon, in dices
300 g/10 oz mix of broccoli, petit pois and other peas
2 tbsp chives, chopped
1 tbsp fresh thyme, chopped
2 tbsp olive oil
Preheat the water for the poached eggs (should be simmering, not boiling!) and for the veggies, preheat the bacon pan (moderate heat), and also set the oven on the grill phase at about 250 C. Start making the toasts by spreading the olive tapenade on each bread slice, then putting on the capers and sardines, and putting the slices together two and two, making a sandwich. Press the toasts together, sprinkle with olive oil and grill them until they are lightly browned on each side. Remove them from the oven when done, and keep warm.
For the salad, start by putting the bacon into the pan and let it fry until it becomes crunchy (drain the excess fat on a paper towel if you wish). At the same time, boil the vegetables in salted water until they are soft (about 5 minutes should do), then remove from heat, and drain the water away. Then mix the veggies with bacon and chives, thyme, and olive oil.
For the poached eggs, crack the egg into a cup and then move it onto a perforated spoon to drain the runny white away (the thick white should be there). Then put the egg carefully into the simmering water that has been stirred up so that there is a "well" or "whirlpool" in the center. Poach the egg for about 3 minutes.
Serve by placing the veggies on the plate first, then the toasts besides, and the poached egg on top. Sprinkle with some olive oil.