After the holidays, I’ve been craving something super fresh and healthy but also incredibly hassle-free to make.
BEHOLD – the infamous egg-topped salad.
This recipe is open to as much customization as you see fit. But the part you shouldn’t change is = HOW I POACH THE EGGS = keep this the same and you’ll be guaranteed success!
I would absolutely love to know if you try this recipe, so please feel free to comment below!!! 🙂
NOTE: You do NOT NEED to use vinegar or swirl the water for this poaching method.
Prep Time: 10 mins ｜Cook Time: 5-10 mins ｜Total Time: 15-20 mins
What You Need:
- Arugula, anywhere from 1-2 cups
- Cooked Beets, diced, 2
- Apple Cider Vinegar, 2 Tsp
- Extra Virgin Olive Oil. 2 Tsp
- Salt and Pepper to taste
- A shallow, non-stick frying pan
- A slotted spatula
- A dipping/condiment bowl or espresso cup
- Fresh Eggs, 2
What To Do:
- Assemble salad by mixing Arugula, ACV and Olive Oil together in a bowl.
- Top with Beets, salt and pepper. Set aside.
- Fill your frying pan with water, about 2 inches.
- Add a light dusting of salt to the water.
- Place on low-medium heat.
- When a light coating of micro-bubbles lines the bottom of the pan, you are ready to poach!
- Crack open 1 egg and place into a small sauce bowl/espresso cup.
- Slowly and gently, pour in the first egg. The water should not be swirling for this! Ensure it is as still as possible. If your water is moving and it wasn’t your fault, you’ve got your heat up too high. Chill out 🙂
- Repeat steps 5 & 6 for the last egg.
- After 5 minutes, gently loosen the eggs with your slotted spatula and pull up to the surface for a done-ness test.
- With your finger, delicately touch the yolk. If the yolk has a sturdy wobble (like a jello) and the whites are fully set – they are done! If the yolk is incredibly wobbly (like unset jello) – you may need to cook 2 minutes longer.
- Once done, gently remove from the water with your spatula and allow to drain a few seconds.
- Place onto your salad and dig in!