Warm Salad with Mushrooms, Poached Egg, and Arugula

Forget about boring salads and try something new and different. A warm salad with mushrooms and a poached egg is a great idea for a quick meal that youll remember for its excellent taste. If arugula isnt your favorite, you can substitute it with young spinach, and enjoy the salad with garlic-rubbed toasted bread.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 0.5 handful Arugula

  • 2.5 spoons Oil, olive

  • 140 g Mushrooms, mushrooms, fresh

  • 1 pod Garlic, fresh

  • 40 ml Vinegar, balsamic

  • pieces Salt, table

  • 1 piece Egg, fresh

Steps

  1. Clean the arugula, wash it, and dry it. Clean the mushrooms with a damp cloth (if necessary, rinse them quickly under running water) and slice them. Crush the garlic clove with a knife and peel it.

  2. Bring water to a boil in a small pot and add a little vinegar. Carefully crack an egg into a ladle (or small bowl). When the water is just about to boil, stir it gently with a spoon to create a whirlpool. Bring the ladle with the egg close to the water's surface and let the egg slide into the whirlpool. This helps the egg white wrap nicely around the yolk. Cook the egg for 3 to 4 minutes, making sure the water barely simmers. To test if the egg is done, lift it with a slotted spoon and press it with your finger—the white should be firm, and the yolk should still be soft. Remove the poached egg from the water and place it on a plate lined with a paper towel.

  3. Heat oil in a pan. Add the mushrooms and garlic, and sauté until the mushrooms are lightly browned and the liquid they release reduces to about 2 tablespoons. Season with balsamic vinegar, thyme, salt, and pepper, stirring constantly for another minute, then remove the pan from the heat. Let the mushrooms cool slightly in the pan.

  4. Arrange the washed arugula on a salad plate. Add the sautéed mushrooms and place the poached egg on top, lightly seasoning it. Drizzle with a little olive oil and serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 144.57 kcal
  • Fat: 14.29 g
    • Saturated Fat: 1.71 g
  • Carbohydrates: 2.29 g
    • Sugars: 0.57 g
  • Protein: 2.29 g
  • Fiber: 0.57 g