Poached Egg Salad

Poached Egg Salad

Recipe: | Abreo | Rockford, IL

Yield: 6 servings


  • 2 tbsp. Old Bay seasoning
  • 2 c. couscous
  • 4 oz. pork rinds
  • 2 c. harissa vinaigrette (recipe follows)
  • 4 medium beets
  • 6 large eggs, poached
  • 1 c. pickled okra, sliced lengthwise
  • 6 oz. Andouille sausage, sliced in rounds
  • 1 c. white vinegar
  • Salt to taste
  • Olive oil, as needed


  1. Place pork rinds and Old Bay in resealable bag; shake until pork rinds are fully coated. Set aside.
  2. Rub whole beets with olive oil and salt; place in small oven-safe dish and cover with foil. Bake for 45 minutes at 400° F or until beets are fork tender (but not mushy.) Remove from pan and peel skin. Slice in quarters and season with salt.
  3. In a sauté pan, cook Andouille sausage with a little oil until both sides are browned and crisp; set aside.
  4. In a medium pot, bring 2¼ cups water, 1 tbsp. olive oil and 1 tbsp. salt to a boil. Add couscous; remove from heat and let sit covered for 5 minutes. Then fluff with fork and set aside.
  5. Meanwhile, bring wide and shallow pot of water to simmer; add white vinegar.
  6. Before assembly, drop eggs in simmering water; should take about 5 minutes to poach and keep yolks runny with whites set.
  7. To assemble—place couscous in center of each bowl leaving small hole in middle for poached egg to rest. Then arrange beets, pork rinds, sausage and okra around couscous. Once egg is ready, place in middle of couscous. Drizzle harissa vinaigrette around edge of plate.

Harissa Vinaigrette

Yield: 3 cups

  • 15 dried Chiles de Árbol
  • 2 dried guajillo chiles
  • 1 dried ancho chile
  • 1 tbsp. cumin seeds
  • 1½ tsp. coriander seeds
  • 3 garlic cloves, smashed
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. honey
  • ¼ c. red wine vinegar
  • 1 tbsp. tomato paste
  • ½ tsp. paprika
  • 1 tsp. kosher salt
  • 1 c. olive oil
  • ¾ c. water
  • Salt to taste


  1. Place árbol, guajillo and ancho chiles in a large heatproof measuring cup. Pour boiling water over to submerge, cover with plastic wrap; let sit until chiles are very pliable and cool enough to handle, 15 to 20 minutes. Drain; remove stems and seeds and discard.
  2. In dry, small skillet over medium-low heat, toast cumin and coriander, tossing constantly, until very fragrant, about 3 minutes. Transfer to blender, add garlic and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form coarse paste. Add lemon juice, honey, vinegar, tomato paste, paprika and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in oil then water. Process until smooth; season with salt to taste.

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