Poached Egg Salad Recipe

Name: Poached Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 6 slices peeled tomato; Lettuce leaves, for garnish; Salt; Pepper; 1 cup mayonnaise; 1/4 cup chili sauce; 1/2 tsp. chili powder; 2 tsp. chopped chives; 2 tsp. chopped parsley; 1/2 tsp. chopped basil leaves

Servings: persons

6 eggs
6 slices peeled tomato
Lettuce leaves, for garnish
Salt
Pepper
1 cup mayonnaise
1/4 cup chili sauce
1/2 tsp. chili powder
2 tsp. chopped chives
2 tsp. chopped parsley
1/2 tsp. chopped basil leaves

1
Poach the eggs and lift out carefully and place in cold water.
2
The eggs will have to be trimmed when placed on the main dish.
3
Arrange each tomato slice on a bed of lettuce, and sprinkle the tomatoes with salt and pepper.
4
Then sprinkle a little of the chopped basil and put on top one of the well-drained eggs that have been trimmed.
5
Mix the mayonnaise with the chili sauce (or powder), and also with the 1/2 tsp.
6
of basil, chives and parsley.
7
Pour this over the eggs.
8
Place in the refrigerator to chill before serving.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, 6 slices peeled tomato, Lettuce leaves, for garnish, Salt, and more.

Yes, Poached Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poached Egg Salad

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