Salad for Risotto
Description
Minimum effort — excellent result. The salad is very interesting. Poached eggs are usually cooked in simmering water with vinegar added. This method simplifies the process. The salad comes together very quickly, even though it might seem otherwise. I hope you'll like my recipe. It can be served immediately.
Instructions
- 1
Step 1
To prepare the salad, we will take salad leaves. They need to be thoroughly washed and dried. Tear the leaves by hand and place them in a bowl.
- 2
Step 2
Wash the fresh tomatoes. Remove the stem ends and slice the vegetables into wedges.
- 3
Step 3
Finely chop the green onion (or other herbs).
- 4
Step 4
Add tomatoes and herbs to the salad leaves. Drizzle with a small amount of vegetable oil. Season with salt and pepper, then mix. Set aside. Take a small bowl. Fold plastic wrap in half and line the bottom of the bowl with it, letting the ends of the wrap hang over the sides. Grease the plastic wrap with vegetable oil.
- 5
Step 5
Crack 1 egg into a bowl (onto the film).
- 6
Step 6
Gather the edges of the film and press them tightly together so that the film sticks together. We'll get a little pouch with the egg inside. It's important that the yolk doesn't break when you crack the egg. So, we'll have a pouch with the egg inside. Bring regular water to a boil (you can even use tap water). Place the pouch with the egg into the boiling water. Cook for 6–7 minutes. During this time, the egg white will be cooked, while the yolk will remain runny.
- 7
Step 7
Place the prepared salad on a plate.
- 8
Step 8
Place the egg in the center of the salad. We now have a salad with poached egg.
- 9
Step 9
Serve the salad. Before serving, cut the egg in half on one side so the yolk starts to flow out beautifully and appetizingly.