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Totally Tubers
’Shroom Sauté
’Shroom Sauté
When it comes to healthy comfort foods, you can’t beat a poached egg. Silky, runny and tender, it satisfies the taste buds as well as providing a pop of colour during midwinter blues. Served on a bed of wild mushrooms sautéed in butter and balsamic this makes an excellent brunch dish placed on toast, or a great warm appetizer on its own. You can poach your eggs in advance and just hold them in a bowl of warm water until ready to serve. To poach the eggs: Bring a deep pot of water to a boil and back to a simmer. You want to see bubbles on the bottom of the pot float up and just break the surface of the water. Add a splash of vinegar. With a spatula, stir the simmering water in a circle to create a funnel effect in the centre of the pot. Crack an egg into a small bowl and ease the egg into the funnel centre quickly but gently. Allow to cook about 3 minutes and remove with a slotted spoon. The white will be cooked and the yolk should be soft. Sauté your wild mushrooms on med-high heat in a couple of tablespoons of butter, add a generous pinch of salt and a splash of balsamic. Remove from heat, toss with sliced endive and serve immediately with the poached egg on top. – Sue Riedl