egg salad is the poor man's platter of oysters

poached egg salad with greens

10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

poached egg lentil salad

15 cherry tomatoes (or 8 slightly larger tomatoes)
1 bulb garlic, halved
1 tbsp olive oil
sea salt
100g Puy or high-quality brown lentils*
1 onion, quartered
1 bay leaf
sprig thyme
sea salt, ground black pepper
1 tbsp white wine vinegar
3 tbsp walnut oil (or olive oil)
1 red onion, finely diced
½ cup mint and parsley, chopped
1 egg, poached
rocket

or open faced egg salad sandwiches

or bread salad with egg

or chicory and white bean and egg