Salad with Sautéed Mushrooms and Fried Eggs
Salads • Scandinavian
Description
An excellent option for those on a high-protein diet: the egg whites soften the bold mushroom flavor, while the yolk serves as a light dressing for the salad.
Ingredients
- Champignons 20 oz
- Chicken Egg 6 pieces
- Parmesan Cheese 0 oz
- Arugula 5 oz
- Lemon 0,3 pieces
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the mushrooms thinly and sauté them in vegetable oil until they release their juices. Then, season with salt and pepper, transfer to a separate container, and keep warm.
Step 2
Season the liquid from the mushrooms with ground pepper, lemon juice, and chopped parsley.
Step 3
Fry a sunny-side-up egg made from 6 eggs in butter. Season with salt and pepper.
Step 4
On the plates, arrange the arugula, then top with mushrooms and a piece of fried egg (1 egg per serving). Drizzle with the sauce from the mushrooms, sprinkle with grated Parmesan, and serve.
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