ContinentalBreakfastEggetarian

Poached Eggs Recipe With Arugula Fig Walnut Salad

Name: Poached Eggs Recipe With Arugula Fig Walnut Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Continental
Ingredients: 2 cups arugula leaves; 1 onions - thinly sliced; 1/4 cup black olives; 10 walnuts; 8 dried figs - cut into quarters; 2 teaspoons honey; 1 teaspoons soy sauce; 1 teaspoon red chilli flakes; 1 tablespoon red wine vinaigrette; 2 whole eggs; salt and pepper - to sprinkle; 2 tablespoons apple cider vinegar

A eggetarian Continental recipe with arugula leaves, onions - thinly sliced, black olives. Ready in 25 min, serves 2.

Curated byLucas Dubois🇫🇷

Calories

700kcal

Estimated Cost

₹300-450

Carbs77g

Protein40g

Fats26g

Servings Scaler

Instructions

13 steps

1
To begin making the Poached Eggs Recipe With Arugula Fig Walnut Salad, we will first make the dressing for the salad
arugula leaves(2 cups)whole eggs(2)
2
To make the dressing for the Arugula Fig Walnut SaladIn a Mixing bowl, combine the honey, soy sauce, red chilli flakes and red wine vinaigrette
arugula leaves(2 cups)teaspoons honey(2)teaspoons soy sauce(1)red chilli flakes(1 teaspoon)red wine vinaigrette(1 tablespoon)
3
Mix well and allow it to chill
4
To make the Arugula Fig Walnut SaladIn a mixing bowl, combine the arugula leaves along with onions, olives, walnuts and figs, toss in the already prepared dressing and mix well
arugula leaves(2 cups)onions - thinly sliced(1)black olives(1/4 cup)walnuts(10)dried figs - cut into quarters(8)
5
Arrange the Arugula Fig Walnut Salad in a serving platter and set aside
arugula leaves(2 cups)
6
To poach the eggs Bring water to boil in a saucepan oh high heat
teaspoons soy sauce(1)whole eggs(2)
7
When you see the water come to a rolling boil, add in the apple cider vinegar and reduce the heat to medium-low
tablespoons apple cider vinegar(2)
8
Break the egg in a bowl and gently slip the whole egg into the bubbling water, let the egg coagulate
dried figs - cut into quarters(8)whole eggs(2)
9
This will take about 6-8 minutes
10
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
11
Repeat the same for the other egg as well
12
Carefully place the poached eggs over the Arugula Fig Walnut Salad, sprinkle some salt and pepper and serve
arugula leaves(2 cups)whole eggs(2)salt and pepper - to sprinkle
13
Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts
arugula leaves(2 cups)whole eggs(2)

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Recipe Source: archanaskitchen.com

ContinentalBreakfastEggetarian

Poached Eggs Recipe With Arugula Fig Walnut Salad

A eggetarian Continental recipe with arugula leaves, onions - thinly sliced, black olives. Ready in 25 min, serves 2.

Curated byLucas Dubois🇫🇷

Cook Time25 min

Calories

700kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

77g(44%)

Protein

40g(23%)

Fats

26g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

13 steps

1
To begin making the Poached Eggs Recipe With Arugula Fig Walnut Salad, we will first make the dressing for the salad
arugula leaves(2 cups)whole eggs(2)
2
To make the dressing for the Arugula Fig Walnut SaladIn a Mixing bowl, combine the honey, soy sauce, red chilli flakes and red wine vinaigrette
arugula leaves(2 cups)teaspoons honey(2)teaspoons soy sauce(1)red chilli flakes(1 teaspoon)red wine vinaigrette(1 tablespoon)
3
Mix well and allow it to chill
4
To make the Arugula Fig Walnut SaladIn a mixing bowl, combine the arugula leaves along with onions, olives, walnuts and figs, toss in the already prepared dressing and mix well
arugula leaves(2 cups)onions - thinly sliced(1)black olives(1/4 cup)walnuts(10)dried figs - cut into quarters(8)
5
Arrange the Arugula Fig Walnut Salad in a serving platter and set aside
arugula leaves(2 cups)
6
To poach the eggs Bring water to boil in a saucepan oh high heat
teaspoons soy sauce(1)whole eggs(2)
7
When you see the water come to a rolling boil, add in the apple cider vinegar and reduce the heat to medium-low
tablespoons apple cider vinegar(2)
8
Break the egg in a bowl and gently slip the whole egg into the bubbling water, let the egg coagulate
dried figs - cut into quarters(8)whole eggs(2)
9
This will take about 6-8 minutes
10
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
11
Repeat the same for the other egg as well
12
Carefully place the poached eggs over the Arugula Fig Walnut Salad, sprinkle some salt and pepper and serve
arugula leaves(2 cups)whole eggs(2)salt and pepper - to sprinkle
13
Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts
arugula leaves(2 cups)whole eggs(2)