Leaves with Poached Egg and Mushrooms
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Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Healthy, because
Even smarter
This recipe is very well rounded, containing protein and healthy fats from the bacon and eggs and nutrients from the vegetables.
Serve this with some whole wheat toast for added carbohydrates.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- ¼ cup Vinegar
- 5 Tbsps rapeseed oil
- 2 ½ cups Chanterelle
- 1 tsp lemon juice
- 8 rashers Bacon
- 3 Tbsps apple cider vinegar
- 2 cups Arugula (torn into bite-sized pieces)
- ½ Lettuce (torn into bite-sized pieces)
Preparation steps
1.
Poach the eggs. For soft-poached eggs, mix the vinegar with 1 l water and bring to a steady simmer. Crack the eggs into cups and carefully slide them into the water. Shape them into circles with a spoon. Ideally the yolk should be completely surrounded by the white. Poach for 4 minutes.
2.
Heat 2 tbsp oil in a pan and fry the mushrooms for 2-3 minutes. Drizzle with the lemon juice and season with salt and ground black pepper. Set aside.
3.
Heat 1 tbsp oil in the pan and fry the bacon until crispy.
4.
Mix the remaining oil with the apple vinegar, season with salt and ground black pepper and drizzle over the lettuce and rocket.
5.
Arrange the lettuce on plates, place an egg on top and add the mushrooms and the bacon. Serve with wholemeal bread.
