Lost Egg with Green Salad
A fresh dish featuring poached eggs served over a mix of arugula and field greens, dressed in a light balsamic vinaigrette. Try this and more recipes from Spoonsparrow!
Ingredients
- 200 g arugula
- 200 g field salad
- 6 tbsp white balsamic vinegar
- 1 tsp Honey
- 4 tbsp rapeseed oil
- Salt
- Pepper (freshly ground)
- 2 slices whole‑grain bread
- 4 eggs
Instructions
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1.
Wash and trim the arugula and field salad, tearing into bite‑sized pieces. Whisk 3 tbsp balsamic with honey, salt and pepper to taste.
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2.
Toast the whole‑grain bread and cut into small cubes for croutons.
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3.
Bring about 1 l water to a boil, add remaining vinegar, then remove from heat. Crack each egg separately, gently slide it into the warm vinegar mixture with a spoon or cup, and poach for 4–5 minutes (the water should not be boiling).
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4.
Toss the salad with the dressing and divide among bowls. Remove the eggs with a slotted spoon and place on top of the greens. Sprinkle croutons and extra pepper before serving.
