Arugula Salad with Poached Egg and Sun-Dried Tomatoes

Salads | Italian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Arugula salad with poached egg and sun-dried tomatoes

Ingredients

Arugula - 3.5 oz
Tomatoes - 4 pieces
Feta cheese - 3.5 oz
Olive Oil - 2 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.