Poached Eggs With Vegetables And Salad Recipe

Preparing the Poached Eggs and Vegetables

1. Begin by bringing a pot of water to a simmer. Add a pinch of salt and a few drops of vinegar. Carefully crack the eggs into the water and allow them to poach for 3-4 minutes until the whites are set but the yolks remain runny. 2. While the eggs are poaching, heat a pan over medium heat. Add a touch of olive oil and sauté your choice of mushrooms and green vegetables (such as green beans or spinach) for 5-7 minutes, until they are tender and flavorful. Season with salt, pepper, and a sprinkle of your chosen herbs (dill or parsley).

Assembling the Salad and Serving

1. For the salad, combine the salad leaves or coleslaw, cherry tomatoes or sliced tomatoes, and grated cheese in a bowl. Drizzle with olive oil or a light dressing of your choice and toss well. 2. To serve, arrange the sautéed vegetables on a plate, place the poached eggs on top, and add a slice of whole grain bread on the side. Serve the salad alongside, and enjoy a balanced and nutritious meal.