No-vinegar poached egg on a nutrient-packed arugula salad. Velvety runny yolk engulfed by soft, silky smooth whites. It’s so satisfying! Easy to make and ready in 10 minutes.
Ingredients
1 extra large egg
Handful of salad greens and arugula
Vinaigrette
3 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
½ lime, juiced
Grounded almonds
Salt and pepper to taste
Instructions
Poach an egg
Crack an egg into a small individual bowl
Boil water in a small saucepan, then turn heat to low, wait until there is no heat bubbles
Stir the water in a circular motion with a spoon
Gently slide the egg into the whirlpool of water with egg white entering first
Cook for about 3 minutes
Remove the egg with a slotted spoon to drain the water
Salad
Add salad greens and arugula on a plate and top it with the poached egg
Sprinkled with grounded almonds, vinaigrette, and salt and pepper to taste
Notes
Crack the egg carefully – if the egg yolk breaks (in the bowl or in the saucepan), it’s a goner.
Have enough water in the saucepan to cover the egg so the egg doesn’t stick to the bottom of the saucepan.
Water must be at the right low temperature with no heat bubbles when you put in the egg.
Adjust cooking time between 2 – 4 minutes depending on your preference of how runny you like the yolk to be.
If you make more than 1 egg at a time in the saucepan, be careful not to let them stick to one another.
Recipe by NomRecipes.com at http://www.nomrecipes.com/easy-poached-egg-arugula-salad/