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Green Salad with Tomatoes and Poached Egg

Recipe author: EAT SMARTER
Green Salad with Tomatoes and Poached Egg
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25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
For the salad
2 herbs
1
2 bunches
4
1 bunch
For the dressing
2 tablespoons
4 tablespoons
1 teaspoon
For the eggs
12
1 liter
1 ½ tablespoons
8 slices
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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.