Poached chicken, googy egg and asparagus salad

Recipe: Poached Chicken, Googy Egg And Asparagus Salad


  • 1/2 (450g) loaf Italian-style bread, crusts removed, torn into
  • 2cm pieces
  • 1/3 cup (80ml) olive oil
  • 40g parmesan, finely grated
  • 2 bunches asparagus, trimmed
  • 2 small skinless chicken breasts, cut into
  • 3 lengthways
  • 2 tbs white wine vinegar
  • 4 (59g each) fresh organic free-range eggs Juice of
  • 1 lemon
  • 16 small inner cos lettuce leaves (about 1/2 large cos)


  1. Preheat oven to 190°C fan-forced (210°C conventional). Place bread, 2 tbs oil and 1/2 the parmesan in a roasting pan. Season with salt and pepper, and toss to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Divide cos among plates, top with chicken salad, croutons and a drained poached egg. Serve immediately.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)