Poached eggs on salad

Name: Poached eggs on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 TABLESPOONS light balsamic vinegar; 8 Eggs (size M); 200 g Picking salad; 250 g young leaf spinach; 100 g cherry tomatoes; 1 red onion; 1 yellow pepper; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

10 TABLESPOONS light balsamic vinegar
8 Eggs (size M)
200 g Picking salad
250 g young leaf spinach
100 g cherry tomatoes
1 red onion
1 yellow pepper
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Bring 2 litres of water to the boil in a saucepan. Add 6 tablespoons of vinegar. Turn back the temperature. Beat the eggs one by one in a cup and let them slide into the water. Cook the eggs in boiling water for about 4 minutes.
2
Take out with a skimmer and let it drip off on kitchen paper. Clean the lettuce and spinach, wash thoroughly and drain. Wash cherry tomatoes and pat dry. Peel onion and cut into strips.
3
Wash the peppers, dab dry, clean and cut into cubes. Put salad, spinach and vegetables in a bowl. Season 4 tablespoons of vinegar with salt, pepper and sugar. Fold in the oil. Add vinaigrette to the salad and mix.
4
Arrange the salad on plates and place 2 poached eggs on each. Baguette bread tastes good with it.