Arugula salad with salmon and poached egg
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ingredients
500 g arugula 1 pk tomato pk salt pk black pepper pk balsamic vinegar pk olive oil 100 g grated Grana Padano cheese 120 g smoked salmon 2 pk gluten-free burger buns 1 tbsp dijon mustard
Poached egg
2 pcs egg 1 litre water 2 tbsp vinegar
progress in the video above
Great tip for a Saturday or Sunday breakfast after a late night. This combination is guaranteed to fill you with energy and get you back on your feet.
1. Preparation of poached egg – pour water and vinegar into a saucepan and bring to a boil. Then create a water vortex and drop in the egg without the shell. Let it boil for 3 minutes. Repeat the process. 2. Arugula salad – toss the arugula with the chopped tomatoes. Season with salt and pepper, drizzle with balsamic vinegar and oil, toss again. Add the grated grana padano cheese and lightly mix again. Tear the smoked salmon into chunks and add to the salad. Toss. Let stand to allow the hute to combine. 3. Meanwhile, sear the gluten-free burger on a grill pan. 4. To serve – brush the toasted gluten-free burger with Dijon mustard, top with the prepared arugula salad and place the poached egg on top. 5. Enjoy, it is worth trying.
