Light salad with poached egg
1 serving
10 minutes
Light salad with poached egg is the quintessence of French gastronomy, where simplicity meets elegance. The base of the dish is fresh arugula, tomatoes, and cucumbers creating a crispy and juicy composition. The delicate poached egg, cooked in a whirlpool of boiling water, becomes the main highlight, adding creamy texture and subtle flavor. The dressing made from aromatic pesto and olive oil emphasizes herbal notes, while feta cheese in oil adds savory nuances to the salad. This salad is perfect as a refined breakfast, light lunch, or exquisite appetizer for dinner. Inspired by French culinary traditions, it offers harmony of fresh ingredients and culinary mastery.
1
Put the mixed salad on a plate.
- Rocket (arugula): 2 bunchs
2
Cut the tomatoes and cucumber.
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
3
Place a small pot of water on the stove. Bring the water to a boil, but it shouldn't be boiling vigorously. Add a little salt.
- Sea salt: pinch
4
Carefully crack an egg into a plate, keeping the yolk intact. Stir the water well with a spoon or whisk to create a vortex and gently lower the egg into it. Remove after three minutes.
- Chicken egg: 1 piece
5
Place a poached egg on top of the salad. Add pesto sauce. You can add pieces of feta cheese in oil and sea salt with herbs to taste.
- Pesto: to taste
- Feta cheese: to taste
- Sea salt: pinch
- Herbes de Provence: pinch
