Green Salad with Tomatoes and Poached Egg 

Green Salad with Tomatoes and Poached Egg

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Difficulty:easy
Preparation:25 min
Ready in:25 min
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Ingredients

For servings

For the salad
2 herbsBelgian endive
1Lettuce
2 bunchesArugula
4Tomatoes
1 bunchParsley
For the dressing
2 tablespoonsBalsamic vinegar
4 tablespoonsOlive oil
1 teaspoonMustard
Salt
Pepper
For the eggs
12Egg
1 literWater
1 ½ tablespoonsVinegar
Pepper
8 slicesToast

Directions

1 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.
2 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.
3 Toast bread slices and cut into shapes with a cookie cutter. Serve toast alongside the salad.
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