Arugula salad with poached egg
Description
If desired, the colorful salad can be supplemented with fried bread slices, croutons, crackers, or toast. Vegetable oil can be replaced with any sauce of your choice, sour cream, or classic yogurt.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Cut a piece of plastic wrap to make two large squares. Grease them with vegetable oil and place into cups with the greased side facing up. Crack one chicken egg into each container.
- 3
Step 3
Bring water to a boil in a saucepan or pot. Season the eggs with salt and pepper, gather the edges of the plastic wrap and tie them to form little pouches containing the eggs. Lower the pouches into the barely simmering water for 2 minutes. The water should not be boiling, just gently quivering. Then remove them. Do not leave the eggs in hot water, otherwise they will cook completely.
- 4
Step 4
Rinse the arugula and place the leaves on a plate, cutting off the stems.
- 5
Step 5
Wash the tomatoes and slice them into rounds. Place them on arugula leaves.
- 6
Step 6
Carefully separate the cling film and place the poached eggs onto a plate.
- 7
Step 7
Peel the red onion and rinse it in water. Slice the vegetable thinly and add it to the other ingredients. Drizzle the salad with vegetable oil, then season with salt and pepper.
- 8
Step 8
Serve warm, cutting the poached eggs.