Poached Eggs Recipe With Arugula Fig Walnut Salad
Poached Eggs Recipe With Arugula Fig Walnut Salad is a super healthy breakfast recipe, that includes eggs and a healthy green salad. It can also be served for dinner along with a bowl of pasta and soup.
Poached Eggs Recipe With Arugula Fig Walnut Salad is nutrient packed meal that can be eaten for breakfast or even as a healthy snack.
Protein packed eggs are poached and served over a bed of fresh greens- arugula teamed with olives, figs and walnuts which are tossed in a red wine vinaigrette dressing.
You can choose to serve boiled or fried eggs instead of poached if you don't like the eggs so soft and the yolks runny. The arugula can be substituted for spinach leaves, or lettuce or even amaranth leaves.
Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts.
Try our other Continental Breakfast recipes:
10 M
15 M
25 M
2 Servings
Ingredients
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For the Arugula Fig Walnut Salad
- 2 cups Arugula leaves
- 1 Onions , thinly sliced
- 1/4 cup Black olives
- 10 Walnuts
- 8 Dried Figs , cut into quarters For the Dressing
- 2 teaspoons Honey
- 1 teaspoons Soy sauce
- 1 teaspoon Red Chilli flakes
- 1 tablespoon Red Wine Vinaigrette Other Ingredients
- 2 Whole Eggs
- Salt and Pepper , to sprinkle
- 2 tablespoons Apple cider vinegar
How to make Poached Eggs Recipe With Arugula Fig Walnut Salad
To begin making the Poached Eggs Recipe With Arugula Fig Walnut Salad, we will first make the dressing for the salad.
In a Mixing bowl, combine the honey, soy sauce, red chilli flakes and red wine vinaigrette. Mix well and allow it to chill.
In a mixing bowl, combine the arugula leaves along with onions, olives, walnuts and figs, toss in the already prepared dressing and mix well.
Arrange the Arugula Fig Walnut Salad in a serving platter and set aside.
Bring water to boil in a saucepan oh high heat. When you see the water come to a rolling boil, add in the apple cider vinegar and reduce the heat to medium-low.
Break the egg in a bowl and gently slip the whole egg into the bubbling water, let the egg coagulate. This will take about 6-8 minutes.
When you feel the egg white is firm enough to hold the runny yolk, gradually dip in a slotted spoon and remove the egg from the water.
Repeat the same for the other egg as well.
Carefully place the poached eggs over the Arugula Fig Walnut Salad, sprinkle some salt and pepper and serve.
Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts.
