Green Salad with Tomatoes and Poached Egg

Green Salad with Tomatoes and Poached Egg
25 min.


for 4 servings
For the salad
2 herbs Belgian endive
1 Lettuce
2 bunches Arugula
4 Tomatoes
1 bunch Parsley
For the dressing
2 tablespoons Balsamic vinegar
4 tablespoons Olive oil
1 teaspoon Mustard
For the eggs
12 Eggs
1 liter Water
1 ½ tablespoons Vinegar
8 slices Toast
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Preparation steps

Step 1/3

Halve the endives lengthwise and cut out the tough center stalk. Separate the lettuce leaves. Rinse tomatoes, arugula, lettuce, and endive well, shake dry and cut into bite-size pieces. Halve tomatoes and cut into slices. Arrange all the vegetables on plates. Rinse the parsley, shake dry and remove leaves. Make a dressing by mixing the vinegar, oil, and mustard. Season with salt and pepper and sprinkle over the salad and garnish with parsley.

Step 2/3

Bring water and vinegar to a boil. Crack the eggs one at a time into a cup, then gently slide into the vinegar water. Poach each egg for 4 minutes and remove from the water with a slotted spoon. Arrange the eggs on top of the salad and sprinkle with freshly ground pepper.

Step 3/3

Toast bread slices and cut into shapes with a cookie cutter. Serve toast alongside the salad.