Peppercress Salad and Poached Egg with Truffle Oil and Balsamic Vinegar


  • 2 cups of fresh peppercress or other greens
  • 1 TBSP balsamic vinegar
  • 1 TBSP white truffle oil
  • Sprinkle of salt and pepper
  • 1 fresh egg (see below)
  • vinegar (optional)



To poach the egg, bring a small saucepan of water (at least 3” deep) to a boil. Reduce heat so the water is just barely bubbling, very slowly.

Note about the freshness of the egg:  the fresher the egg the better the whites hold together when cooking. If you have “less than fresh” eggs or are not sure, you can add a couple teaspoons of vinegar to the boiling water to help the egg white hold together.

Crack the egg into a small bowl, holding the bowl close to the surface of the water, slip the egg into the water swiftly.

Cover the pot and turn off the heat. Two minutes is about when I like to remove the egg with a slotted spoon. Set a timer and do not open the lid to look!

Meanwhile sprinkle the greens with oil, vinegar, salt, and pepper.
Remove the egg from the water with a slotted spoon and let the excess water drip through the slotted spoon. Put it atop the greens and add a sprinkle of pepper and salt. Eat immediately.

Comments are closed.