Arugula Salad with Poached Egg and Sun-Dried Tomatoes
Salads • Italian
Description
Arugula salad with poached egg and sun-dried tomatoes
Ingredients
- Arugula 5 oz
- Tomatoes 4 pieces
- Feta cheese 5 oz
- Olive Oil 0 fl oz
- Meyer Lemon Juice to taste
- Ground Black Pepper to taste
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Wash the arugula, let the water drain, and mix it with diced feta cheese.
Step 2
You can make sun-dried tomatoes yourself. Cut the tomato into 8 pieces, remove the seeds and juice, leaving only the pulp. Place the tomato wedges in a heatproof dish and put them in the oven at the lowest temperature for 2–2.5 hours.
Step 3
On a plate, arrange the arugula with feta cheese, add the sun-dried tomatoes, season with pepper, and drizzle with lemon juice and olive oil.
Step 4
Serve with a poached egg. Crack the egg into a small bowl or cup, bring water to a boil with a little salt, and gently lower the egg into the water for about 20 seconds. Remove the egg with a slotted spoon.
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