Poached Egg And Crayfish Salad - cooking recipe

Ingredients

7-9 tbsp white wine vinegar
1 tsp sugar
4 tbsp sunflower oil
1 None shallot, peeled and finely chopped
9 oz cherry tomatoes, quartered
1 None avocado, halved, stoned, peeled and cut into cubes
7 oz crawfish
4 None eggs
7 oz baby leaf salad greens

Preparation

For the vinaigrette, whisk together 4 tbsp vinegar and the sugar, season to taste. Drizzle the oil into the vinaigrette whisking constantly and stir in the chopped shallot. Marinate the tomatoes, crayfish and avocado in the vinaigrette.
For the eggs, boil about 4 cups of water in a saucepan and add 3-5 tbsp of vinegar. Stir vigorously to create whirlpool. Break the eggs one at a time and slide them into the boiling water. Poach for approximately 3 mins, stirring occasionally.
Mix the crayfish salad with the salad greens and serve on 4 plates with an egg on top of each.