Preparation time 5 minutes Cooking time: 20 minutes Serves: 4 Ingredients 500g baby new potatoes 2 tbsp olive oil 2 tbsp lemon juice 1 pack mixed salad leaves 200g frozen peas 200g frozen broad beans 250g sugar snap peas  4 large eggs
Garden Salad with Poached Egg
Method 1. Boil the new potatoes for 10-15 minutes until tender, drain and allow to cool slightly. Cut in half. 2. Cook broad beans in boiling water for 1 minute, drain, refresh in cold water, remove & discard tough outer skins. 3. Cook frozen peas in boiling water for 1 minute. Drain. 4. Cook sugar snap peas in boiling water for 1 minute. Drain 5. 3/4 fill large pan with water and bring to the boil. Crack eggs into Poachies and cook for 6 minutes, drain. 6. Gently warm potatoes, sugar snaps, peas and beans, coat with olive oil and lemon juice, season with salt and freshly ground black petpper. 7. Take 4 serving plates and divide salad leaves, and warmed potatoes and peas amoungst them. Top with a poached egg and garnish with chopped chives.
A healthy warm salad combining potatoes and peas, topped with a soft poached egg.          Makes an ideal vegetarian supper!
Crack Immerse  Remove Shake Serve Boil 6 min Six Minutes
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