Poached egg, edamame and mint salad

Name: Poached egg, edamame and mint salad
Ingredients: Ingredients; 5 Better Eggs; 1 cup mama san edamame (cooked); 2 heads baby cos lettuce leaves; 1 handful fresh mint leaves; 2 tbsp Kewpie mayonnaise; 2 tbsp Greek yoghurt; 1 tsp Dijon mustard; Juice of 1/2 a lemon; 1 tbsp olive oil; 1/4 cup shaved Parmesan cheese; DYC vinegar (for poaching the eggs); Salt and pepper (to taste)

Fresh salad featuring a perfectly poached egg atop a bed of vibrant edamame, mixed greens, and fragrant mint leaves, drizzled with a light dressing

Fresh and vibrant summer salad that is perfect for a light lunch al fresco. Serve with crusty bread or your favourite crackers.

Print Pin Rate

Course Lunch

Cuisine New Zealand

Servings

Ingredients

Ingredients
5 Better Eggs
1 cup mama san edamame cooked
2 heads baby cos lettuce leaves
1 handful fresh mint leaves
2 tbsp Kewpie mayonnaise
2 tbsp Greek yoghurt
1 tsp Dijon mustard
Juice of 1/2 a lemon
1 tbsp olive oil
¼ cup shaved Parmesan cheese
DYC vinegar for poaching the eggs
Salt and pepper to taste

Instructions

Method
Bring a large pot of water to the boil and cook the edamame beans in accordance to the instructions on the packet. Drain and set aside to cool.
Bring a pot of water to a gentle simmer, adding a splash of DYC vinegar. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside to cool.
In a small bowl, mix together the mayonnaise, Greek yoghurt, Dijon mustard, lemon juice, and olive oil. Whisk until smooth and creamy. Season with salt and pepper to taste.
Arrange the salad leaves on a platter, then add the poached eggs on top. Drizzle the dressing over the salad and eggs. Add shaved parmesan cheese on top. Garnish with fresh mint leaves. Season with salt and pepper.