Second courses

Poached Eggs


  • 6 eggs
  • 1 cup white vinegar
  • salt
  • 1 jar rocket sauce
  • 6 leaves of lettuce


  1. Boil 2 lt. water with vinegar and salt.
  2. Arrange on the serving plate the lettuce leaves as bowls and pour in the rocket sauce.
  3. Just before the water begins to boil, break the eggs one at a time, and using a large spoon, gently dip them in boiling water until the egg white sets around the yolk, which should remain runny.
  4. Place the eggs over the rocket sauce inside the lettuce leaves and serve.

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