Warm Chanterelle Salad With Speck And Poached Eggs Recipe

Name: Warm Chanterelle Salad With Speck And Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 4 fresh thyme sprigs; 3 garlic cloves, divided; 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices; Nonstick vegetable oil spray; 4 ounces 1/8-inch-thick slices Speck, rind trimmed; 6 3/4-inch-thick slices ciabatta or pain rustique; 1/2 teaspoon salt; 6 large eggs; 2 small heads of butter lettuce, coarsely torn (about 11 cups); 6 cups mache or arugula (3 1/2 ounces)

Servings: persons

6 tablespoons olive oil, divided
4 fresh thyme sprigs
3 garlic cloves, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
Nonstick vegetable oil spray
4 ounces 1/8-inch-thick slices Speck, rind trimmed
6 3/4-inch-thick slices ciabatta or pain rustique
1/2 teaspoon salt
6 large eggs
2 small heads of butter lettuce, coarsely torn (about 11 cups)
6 cups mache or arugula (3 1/2 ounces)

1
Preheat oven to 500u00b0F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
2
Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
3
Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; saute until crisp, 4 minutes. Drain on paper towels.
4
Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
5
Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
6
Meanwhile, toss lettuce and mache with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.

631

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 tablespoons olive oil, divided, 4 fresh thyme sprigs, 3 garlic cloves, divided, 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices, and more.

Yes, Warm Chanterelle Salad With Speck And Poached Eggs 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.

Warm Chanterelle Salad With Speck And Poached Eggs

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