Detailed step-by-step description of how to cook the dish "Poached chicken, googy egg and asparagus salad". Try it by all means
- Preheat oven to 190°C fan-forced (210°C conventional). Place bread, 2 tablespoons oil and 1/2 the parmesan in a roasting pan. Season with salt and pepper, and toss to combine. Bake in oven, turning occasionally, for 20 minutes or until croutons are golden.
- Meanwhile, bring a saucepan of salted water to the boil over medium heat. Cook asparagus for 3 minutes or until tender. Remove and refresh under cold water, leaving cooking water gently simmering (you'll need it for the chicken and eggs). Add chicken to water and cook for 6 minutes. Remove and set aside to cool slightly, then tear into large pieces.
- Add vinegar to simmering water. Break an egg into a cup. Stir water, then slip egg into water and cook for 1 1/2 minutes. Using a spoon, transfer egg to a bowl of cold water, then repeat with remaining eggs. Combine asparagus, chicken, lemon juice, and remaining oil and parmesan in a bowl. Season to taste. Divide cos among plates, top with chicken salad, croutons and a drained poached egg. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set