Poached Eggs with Mushrooms and Arugula

  • 2 eggs, room temperature
  • 250gr mushrooms in slices
  • 2 cloves garlic chopped
  • 1 Tbsp parsley chopped
  • 1/2 bunch arugula
  • balsamic vinegar
  • 2 bread slices toasted
  • olive oil
  • salt
  • pepper
  • 2 Tbsp vinegar


Torn arugula and drizzle with olive oil and balsamic vinegar. Toss and divide onto two plates. Place bread slices on top of arugula.

Cook mushrooms slices and garlic with a little bit of olive oil, season with salt and pepper and arrange them on top of bread. Sprinkle with parsley.

 To make poached eggs, half fill a pot with water. Bring to a little simmer and add vinegar and 1 tsp salt. Crack the eggs in two small bowls. Stir water with a spoon to make a whirl.
Pour one egg gently in the centre of the whirl and cook for 2-3 minutes. Remove poached egg with a slotted spoon and drain. Place it on top of the mushrooms and season with salt and pepper. Prepare the second poached egg.


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