Warm salad with chanterelles and poached egg
1 serving
30 minutes
Warm salad with chanterelles and poached egg is a true gastronomic delight that combines the sophistication and coziness of rustic cuisine. Chanterelles, known for their delicate nutty flavor, are sautéed with young potatoes to achieve a golden crust and rich aroma. Spinach and lightly salted cucumbers add freshness and lightness, while the poached egg with its silky yolk makes the dish harmonious and exquisite. The dressing of warmed sour cream with truffle oil adds subtle earthy notes, highlighting the complexity of flavors. Black salt and fresh herbs complete the composition, creating an impressive dish for special moments. This salad is perfect as a warm seasonal treat that evokes memories of summer forest walks and enjoying nature's bounty.
1
Boil the potatoes, cut them into wedges, and fry in butter with olive oil and garlic along with chanterelles until golden brown.
- New potatoes: 60 g
- Chanterelles: 60 g
- Butter: 25 g
- Olive oil: 20 ml
- Garlic: 1 g
2
Cook a poached egg.
- Chicken egg: 1 piece
3
Place spinach on a plate, add sliced pickled cucumber, potatoes with chanterelles, and a poached egg beside it. Dress with warmed sour cream and truffle oil, and sprinkle with herbs and black salt.
- Spinach: 30 g
- Lightly salted cucumbers: 30 g
- Sour cream: 30 g
- Truffle oil: 1 ml
- Onion: 3 g
- Dill: 1 g
- Parsley: 1 g
- Kala namak (black salt): to taste