Poached egg on salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the vinaigrette, whisk 4 tablespoons of vinegar, salt, pepper and sugar. Add the oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette

2. 2

   Wash the tomatoes, quarter them. Halve avocado, remove core, remove flesh from skin and cut into cubes. Wash the crayfish and dab dry. Marinate the tomatoes, crayfish flesh and avocado with the vinaigrette. Sort the salad, wash and shake dry

3. 3

   For the eggs, boil about 1 litre of water in a narrow, high pot. Add 3-5 tablespoons vinegar. Beat the eggs one after the other in a cup and let them slide one by one into the boiling water. Cook for approx. 3 minutes, while carefully pressing the egg white with tablespoons against the egg yolk

4. 4

   Carefully mix the crayfish mixture and lettuce leaves. Arrange salad and eggs

Nutrition Facts

KCAL
380 kcal

CARBS
6 g

FATS
31 g

PROTEINS
19 g