Arugula and Poached Egg Salad

Like a little pillow of protein on a peppery green sea.

Adding to our current obsession/cop out we humbly present another combination of fresh veggies from our CSA with poached eggs and cheese. This one is ridiculously simple and essentially takes only as long as you need to boil water. Arugula lends itself a little better to an egg accoutrement because of its peppery flavor but feel free to mix up the greenery.

Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon, Colander

Serving Suggestion: Family Style

Servings: 2

Suggested Wine Pairing: Pinot Noir, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Pale Ale, Heffeweissen, Pilsner 

Ingredients:

  • 3 C arugula (about $4/10 oz)
  • 1 egg ($2.79/dozen)
  • Parmigiano Reggianno cheese (about $13.99/lb)
  • 2 TBSP white vinegar ($1.99/32 oz)
  •  2 TBSP extra virgin olive oil, divided ($8.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Wash and drain your arugula and plate it up.
  • Fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water with your spider when it’s done and make sure to let the excess water drip off.

Get close to the water to gently slide the egg in.

  • Gently place the egg on top of your greens and grate on your Parmigiano cheese. Drizzle with olive oil then add a pinch of salt and pepper just to keep things balanced. Break the egg, mix everything up and enjoy.

Grate cheese evenly over the whole shootin' match.

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One response to “Arugula and Poached Egg Salad

  1. Pingback: It’s Valentine’s Day (but you already knew that) | Brothers Brown School of Cooking

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