Salad with Poached Egg

Ingredients

• 200 g Brussels sprouts
• Salt
• 200 g frozen thick beans
• 2 sprigs dill
• 30 g walnut kernels
• 2 tbsp lemon juice
• 1 tbsp Apple cider vinegar
• Pepper
• 2 tbsp olive oil
• 2 large eggs (size L)
• 2 tbsp vinegar
• 30 g Parmesan (30% fat in dry matter)

Instructions

1. 1.

   Clean the Brussels sprouts, separate into individual leaves, and wash. Boil in salted water for 2 minutes. Drain, shock in cold water, and let drain well.

2. 2.

   Cook the beans in boiling water for 5 minutes. Then drain, shock, drain again, and remove skins. Wash dill, shake dry, and chop. Roughly chop walnuts.

3. 3.

   For the dressing whisk lemon juice, apple cider vinegar, salt, and pepper together and then whisk in oil. Mix salad ingredients, arrange in a bowl, and drizzle with the dressing.

4. 4.

   Bring water with salt and vinegar to a boil in a pot. Crack eggs one at a time into a ladle, stir the water into a whirlpool with a spoon, gently slide each egg into the liquid, and let cook for about 4 minutes over low heat. Remove eggs with a slotted spoon and place on the salad. Sprinkle Parmesan on top.