Salad with poached egg
1 serving
15 minutes
Eggs Benedict salad is an exquisite dish of French cuisine that combines sophistication and rich flavors. Its roots trace back to traditional French salads where fresh greens meet the delicate textures of eggs and fish. The main highlight of this recipe is the poached egg—soft, velvety, with a runny yolk that unites all ingredients in harmonious balance. Lightly salted salmon with spicy kimchi sauce adds a hint of spice, while pike caviar brings notes of luxury. Baku tomatoes provide freshness, and lemon juice and pesto enhance the brightness of flavor. This dish is perfect for both a light lunch and a festive dinner, delighting with its refined balance of textures and tastes.
1
Cut the tomato into large wedges.
- Baku tomatoes: 1 piece
2
Cut the salmon into small cubes, mix with mayonnaise and Kimchi Bas sauce.
- Lightly salted Atlantic salmon: 40 g
- Mayonnaise: 1 teaspoon
- Kimchi sauce: 1 g
3
Line a tea cup with 2 layers of food wrap, leaving excess at the edges, and grease the wrap with oil. Carefully pour the eggs into the cup without damaging the yolks and tie the edges of the wrap to form a pouch. Lower into boiling water and cook for 8 minutes.
- Chicken egg: 2 pieces
- Olive oil: 1 tablespoon
4
Place a poached egg in the center of a salad pillow on the plate, surrounding it with slices of Baku tomato and three mounds of salmon in sauce.
- Romano lettuce: 1 piece
- Radicchio: 1 bunch
- Lollo rosso lettuce: 1 g
- Rocket (arugula): 1 bunch
- Chicken egg: 2 pieces
- Baku tomatoes: 1 piece
- Lightly salted Atlantic salmon: 40 g
5
Place caviar on the poached egg and drizzle the salad with lemon wedge juice, olive oil, and pesto sauce.
- Pike roe: 1 teaspoon
- Lemon juice: 1 teaspoon
- Olive oil: 1 tablespoon
- Pesto: 1 tablespoon
