Leafy Salad with Cucumbers and Poached Eggs

Ingredients

• 250 g mixed leafy salad (e.g., arugula, sorrel, Lollo rosso)
• 1 green bell pepper
• 1 Red Onion
• 1 salad cucumber
• 4 tbsp white wine vinegar
• 4 eggs
• 150 g Yogurt (3.5% fat)
• 1 tbsp Lemon Juice
• 1 tbsp Apple cider vinegar
• 2 tbsp linseed oil
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash, dry and tear the salad leaves. Clean, wash, halve the bell pepper and cut into strips. Peel the onion and slice thinly. Clean, wash the cucumber and slice thinly. Arrange the pepper, onion, and salad leaves in shallow bowls.

2. 2.

   Bring white wine vinegar with water to a boil in a wide pot and stir with a wooden spoon. Crack each egg into a small bowl and gently slide it into the vinegar water. Poach the eggs over low heat for 4–5 minutes.

3. 3.

   Meanwhile, whisk yogurt with lemon juice, apple cider vinegar, oil, salt and pepper. Lift the poached eggs from the water with a slotted spoon, drain, and place on the salad. Season everything with salt and pepper and serve with the yogurt sauce.