Grilled Healthy Salad with Poached Eggs

Preparation time: 15 min
Cooking time: 5 min
Serves 6

 INGREDIENTS

• 4 eggs
• 15ml white vinegar
• Parmigiano-Reggiano cheese
• 1 head romaine lettuce
• 1 glove garlic
• 1/4 cup olive oil
• 2 red bell peppers
• 2 small eggplants
• 2 zucchini 
• Salt/Pepper 

METHOD

Combine all the ingredients with a whisk in a bowl. You can season with salt and pepper. 


Preheat the grill, setting the burners on high. Oil the grate.

In a bowl, combine the zucchini, eggplant, and bell peppers with the oil and garlic. Season with salt and pepper. Grill the vegetables until tender. Set aside on a plate.

In a saucepan of salted simmering water, add the white vinegar. Break the eggs, one at a time, into a saucer and slip into the water. Poach for about 3 min or until the desired doneness. Normally, the yolk should still be runny. Drain the poached eggs on a plate lined with paper towels.

Divide the lettuce among four plates. Season with pepper. Add the vegetables, eggs, and cheese shavings.

Enjoy!