Poached egg with nut sauce
4 servings
20 minutes
Poached egg with walnut sauce is a refined dish of Brazilian cuisine, combining the tenderness of the egg with the rich aroma of walnuts and sage. The walnut sauce, made from white bread, gives it a creamy texture and a subtle, slightly earthy flavor. The poached egg cooked in vinegar water acquires softness and airiness, while fresh salad leaves drizzled with olive oil add crunch and lightness. This dish is perfect for a morning breakfast or light lunch, delighting with a balance of textures and flavors. Inspired by the traditions of Brazilian cuisine, this recipe brings a touch of sophistication to everyday meals.
1
Soak the bread in water to soften it and absorb the water. Blend the nuts, bread, sage, salt, and pepper with a mixer. If the sauce is too thick, add water.
- White bread: 20 g
- Walnuts: 50 g
- Sage leaves: 1 piece
- Salt: pinch
- Ground white pepper: pinch
2
Bring water to a boil in a pot, add vinegar.
- Vinegar: 1 tablespoon
3
Crack the egg and pour it into boiling water, cook for 2 minutes. Keep in warm water until serving.
- Chicken egg: 4 pieces
4
Drizzle the salad leaves with oil and add a pinch of salt. Top with a poached egg and place the sauce beside it.
- Green salad leaves: 120 g
- Extra virgin olive oil: 15 ml
- Salt: pinch
