Salad with spinach, tomatoes and poached egg
2 servings
30 minutes
This Mediterranean salad is the embodiment of freshness and harmony of flavors. Young spinach leaves provide a tender green base, sweet tomatoes add juiciness, and feta gives a creamy texture. The main highlight of the dish is the poached egg with a soft, silky yolk that flows smoothly, creating a perfect binding of ingredients. The dressing with lemon juice and agave syrup adds a subtle balance of tartness and sweetness, while the sour cream sauce with dill finishes it off with a light creamy note. This salad is suitable as a light summer lunch or an elegant appetizer for dinner. It not only pleases the eye but is also filled with beneficial nutrients that support health and provide delightful gastronomic enjoyment.
1
Pour vegetable oil onto the food film
- Vegetable oil: 1 tablespoon
2
Carefully break the egg so that the yolk remains intact
- Chicken egg: 2 pieces
3
Place the egg in a film bag, squeeze out the air, tie it, and boil for 5 minutes.
- Chicken egg: 2 pieces
4
Mix lemon juice, agave syrup (1 tbsp), and vegetable oil, and let the dressing rest.
- Lemon juice: 2 teaspoons
- Agave syrup: 2 tablespoons
- Vegetable oil: 1 tablespoon
5
Dice the tomatoes and slice the onion, then pour the dressing over. Add salt and pepper.
- Tomatoes: 2 pieces
- Red onion: 40 g
6
Add spinach leaves, mix well
- Baby spinach: 80 g
7
Top with feta cheese and poached egg
- Feta cheese: 60 g
- Chicken egg: 2 pieces
8
Mix sour cream with chopped dill and syrup (1 tbsp).
- Sour cream 15%: 1.5 teaspoon
- Dill: 1 stem
- Agave syrup: 2 tablespoons
9
Pour the ready sauce over the mound of salad