Salad with Poached Egg
Salads • French
Description
Salad with Poached Egg
Ingredients
- Romaine lettuce 1 piece
- Radicchio Salad 1 bunch
- Lollo Rosso 0 oz
- Lightly Salted Red Fish 0 oz
- Chocolate eggs 2 pieces
- Pike Caviar 1 teaspoon
- Baku Tomatoes 1 piece
- Mayonnaise 1 teaspoon
- Olive Oil 1 tablespoon
- Bulgogi Sauce 0 oz
- Pesto 1 tablespoon
- Arugula 1 bunch
- Meyer Lemon Juice 1 teaspoon
Step-by-Step Guide
Step 1
Cut the tomato into large wedges.
Step 2
Dice the salmon into small cubes, mix with mayonnaise and kimchi sauce.
Step 3
Line a teacup with two layers of plastic wrap, leaving some overhang, and grease the wrap with oil. Carefully, without breaking the yolks, pour the eggs into the cup and tie the edges of the wrap to create a pouch. Lower it into boiling water and cook for 8 minutes.
Step 4
On a bed of salad in the center of the plate, place the poached egg, arrange the wedges of Baku tomato around the egg, and add three mounds of salmon in sauce.
Step 5
Top the poached egg with caviar and drizzle the salad with lemon juice, olive oil, and pesto sauce.
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