Grapefruit Salad With Poached Egg

Grapefruit Salad With Poached EggWith the subtle change in temperature, I’m squeezing in a few more salads before the chill of winter arrives and I’m reaching for hot and hearty comfort foods. My most prolific fruit-bearing tree, my ruby grapefruit, was the inspiration for this dish. The annual abundance of fruit has me inventing new recipes and sharing fruit and my mum making jam in an attempt to utilise the gorgeous juicy globes. Taking only a few minutes to prepare and requiring only a few flavour-packed ingredients, this salad is a winner all round. It’s best made just prior to service to maintain the crispness of the spinach leaves and the luscious fresh look. This recipe makes one generous serve. Grapefruit salad with poached egg.

150g baby spinach leaves
1 medium ruby grapefruit
1 small avocado, cut into 1 cm dice
1 tbsp vinegar
2 eggs
1⁄4 tsp sea salt flakes
1⁄4 tsp cracked black pepper

1. Place spinach leaves into a large bowl.
2. Segment grapefruit by first peeling fruit. Take a small, sharp paring knife and slice down the inside of each membrane. Flick the segment out
by turning the knife on its side. By using this method, the seeds, pith and membrane will be eliminated. (Alternatively, if you don’t mind the membrane, you can simply dice or slice the grapefruit as you wish.)
3. Squeeze the remainder of the fruit into the bowl of spinach.
4. Peel the avocado, remove the seed and dice into 1 cm cubes.
5. Heat a small pot of water to simmering (small bubbles throughout) and add vinegar.
6. Breakoneegggentlyintoasmallbowl. Check for freshness and then add to water. Repeat with the other egg.
7. Use a large metal spoon to shape the egg white into an oval shape. Remove eggs when they are cooked to your liking.
8. Mix avocado, grapefruit and spinach together and place eggs onto salad.
9. Sprinkle with sea salt and cracked black pepper to your taste

Chef’s notes
The addition of vinegar to the poaching water assists in setting the egg white.
The acidity of the grapefruit counteracts the fats in the avocado and egg yolk.
Any variety of salad leaves could be used in place of spinach.
Other grapefruit varieties can be used but the ruby is sweeter and less astringent.
This is a high-energy dish with most of the energy coming from the fats in the egg yolk and the avocado.

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