Warm Chanterelle Salad with Speck and Poached Eggs

Name: Warm Chanterelle Salad with Speck and Poached Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 liters small heads of butter lettuce, coarsely torn (about; 454 grams fresh chanterelles, cleaned, cut into 1/3-inch-thick slices; 6 larges eggs; 3 garlic cloves, divided; 6 Tbsps olive oil, divided; 1 teaspoons salt; 4 fresh thyme sprigs

You can never have too many side dish recipes, so give Warm Chanterelle Salad with Speck and Poached Eggs a try. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 19g of fat, and a total of 230 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have butter lettuce, thyme sprigs, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 500°F.

Equipment you will use

Oven

Combine 4 tablespoonsoil and thyme in large bowl. Press 2 garliccloves into oil with garlic press; whisk toblend.

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Garlic

Thyme

Cooking Oil

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Garlic Press

Whisk

Bowl

Add chanterelles and toss to coat.

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Chanterelle Mushrooms

Sprinkle with salt and pepper.

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Salt And Pepper

Spray rimmed baking sheet with nonstickspray.

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Baking Sheet

Spread mushroom mixture on sheet.Roast mushrooms until tender, stirringoccasionally, about 6 minutes.

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Mushrooms

Spread

Cut Speck crosswise into 1/4-inch-thickstrips.

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Speck

Heat 1 tablespoon oil in small skilletover medium-high heat.

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Cooking Oil

Add Speck; sautéuntil crisp, 4 minutes.

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Speck

Drain on paper towels.

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Paper Towels

Toast ciabatta slices until golden; rubwith remaining garlic clove.

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Whole Garlic Cloves

Ciabatta

Toast

Drizzle with 1tablespoon oil. Halve each slice lengthwise.

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Cooking Oil

Fill large skillet with water and bring toboil.

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Water

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Frying Pan

Add 1/2 teaspoon salt. Crack eggs, 1 ata time, into custard cup, then slide egg fromcup into water; reduce heat to low. Poacheggs until whites are set and yolks are softlyset, 3 to 4 minutes.

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Custard

Water

Egg Yolk

Egg

Salt

Meanwhile, toss lettuce and mâche withenough vinaigrette to coat. Mound salad on6 plates. Using slotted spoon, remove eggsfrom water, dab with paper towels to absorbexcess liquid, and place atop salads.

Ingredients you will need

Vinaigrette