Salad with poached eggs

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 1
We love poached eggs. At the moment we enjoy them best on this delicious salad with pine nuts and mushrooms.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 25 g Pine nuts
  • 200 g Rocket salad
  • 75 g small mushrooms
  • 4-5 Tbsp White wine vinegar
  • 4 fresh eggs (size M)
  • 3 TABLESPOONS Balsamic vinegar
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper from the mill

Directions

  1. 1

    Roast pine nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Clean, wash and shake the salad dry and chop it smaller if necessary. Clean and trim the mushrooms and cut them into fine slices.

  2. 2

    Boil up about 3 litres of water in a pot. Add white wine vinegar. Beat the eggs one by one in the boiling, no longer boiling vinegar water. Cook for about 4 minutes. Lift them out, let them drip off on kitchen paper and process the remaining eggs in the same way.

  3. 3

    Season the balsamic vinegar with salt and pepper and fold in the oil. Mix salad, pine nuts and mushrooms with the vinaigrette. Arrange salad in bowls and spread poached eggs on top.

Nutrition Facts

KCAL
190 kcal
CARBS
1 g
FATS
16 g
PROTEINS
10 g