Salad with Sautéed Mushrooms and Fried Eggs

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

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 - 17.6 oz
Chicken Egg - 6 pieces
Parmesan Cheese - 1.8 oz
Arugula - 7.1 oz
Lemon - 0,3 pieces
Vegetable Oil - 2 fl oz
Butter - 1.1 oz
Parsley - 0.7 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.