Poached Egg Salad

by Kathleen Morrison

Prep time: 0:30

Servings: 6 servings

INGREDIENTS

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

INSTRUCTIONS

Poach the eggs and lift out carefully and place in cold water. The eggs will have to be trimmed when placed on the main dish.

Arrange each tomato slice on a bed of lettuce, and sprinkle the tomatoes with salt and pepper. Then sprinkle a little of the chopped basil and put on top one of the well-drained eggs that have been trimmed.

Mix the mayonnaise with the chili sauce (or powder), and also with the 1/2 tsp. of basil, chives and parsley. Pour this over the eggs. Place in the refrigerator to chill before serving.

CHEF COMMENTS

Simple and very tasty.

Tagged: eggsalad, salads add tags

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